千葉県·特産品
Kisarazu Clams
When the shell opens, the plump, thick meat trembles slightly. Once heated, a rich broth infused with the scent of the sea overflows—Kisarazu clams possess a unique depth of umami. Raised in the Banshu tidal flats, one of the largest in Tokyo Bay, these clams are remarkably plump and meaty. The plankton-rich mudflats nurture their thick flesh and intense flavor. From spring to early summer, the area bustles with clam-digging enthusiasts, offering the unique Kisarazu joy of finding them yourself. Taking home freshly dug clams is a luxury only available at the source. When steamed with sake, the aroma of the sea wafts up with the steam. It is a true feast from the sea that makes you want to drink every last drop of the broth.
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