千葉県·特産品
Hard Clam (Honbinos)
As the shell opens while grilling, a luscious, briny umami overflows. When you bite into the plump meat, a rich flavor similar to common clams (Hamaguri) spreads through your mouth—the Hard Clam is a new specialty of Edomae, nurtured by Tokyo Bay. Originally a bivalve native to North America, it is said that their presence was confirmed in the Sanbanze area off the coast of Funabashi in 1998. While it is believed they were transported via cargo ships or ballast water from North America, their exact origin remains uncertain. Also known as 'White Clam,' they were certified as a Chiba brand marine product in 2017 under the name 'Sanbanze-produced Hard Clam.' Whether steamed with sake, grilled, or in soups—please experience this new taste of Edomae for yourself.
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