三重県·特産品
Clam Shigure-ni
When people think of Kuwana's specialties, the first thing that comes to mind is Shigure-hamaguri, a plump simmered clam tsukudani. Its origins date back to the Edo period, during the Genroku era. It began near Akasuka at the mouth of the Ibi River, where clams were heavily simmered to create a souvenir that could be easily carried long distances. It is said that the first proprietor, Shinzaemon Kaiya, asked a local haiku poet to name this simmered clam dish; eventually, Shikou Kakamu, a prominent disciple of Matsuo Basho, named it 'Shigure-hamaguri' because it was produced around October, when the autumn showers (shigure) begin to fall. Along with the shop name 'Kaishin,' this flavor has been carefully passed down as a long-established tradition. The meat, slowly simmered in a sweet and savory blend of soy sauce, sugar, and ginger, is perfect as a side dish for rice or as an accompaniment to tea. It is a traditional delicacy packed with the essence of Kuwana.
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