茨城県·特産品
Clam (Hamaguri)
Clams from Kashimanada are exceptionally large. One bite of the plump meat, bursting with the savory essence of the sea, is enough to bring a smile to your face. Raised in the open ocean stretching from Oarai to Inubosaki in Chiba, these clams are larger than those from other prefectures and are rich in umami components such as succinic acid and glutamic acid. Branded as 'Kashimanada Hamaguri' in 1995, they have been selected as a representative taste of spring in Ibaraki. When grilled over a net, the aroma of the sea rises beautifully, and when used in clear soups, they create an elegant broth. The secret to preserving their deliciousness is not to overcook them. If you visit Kashima in the spring, this is a seafood delicacy you must experience.
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