島根県·特産品
Lake Shinji Clams
When you bring the plump, swollen meat to your mouth, a rich umami flavor spreads along with the scent of the sea. When made into miso soup, the bowl overflows with a depth of flavor that requires no extra dashi—the clams of Lake Shinji are shellfish that can stand as the star of the dish all on their own. The type harvested from Lake Shinji is 'Yamato shijimi.' The brackish water, where seawater and freshwater mingle, nurtures meat rich in nutrients. Fishermen have continued their fishing practices while protecting resources by deciding for themselves daily catch amounts, operating hours, and closed fishing days. This accumulation of effort has borne fruit; in 2018, the harvest reached 3,980 tons, making it the number one production area in Japan, accounting for over 40% of the national total. Whether on a morning after a hangover or at the dinner table on a cold night, please try experiencing the profound, heartfelt nourishment of these tiny clams at least once.
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