All-Natural Frozen De-Sanded Shijimi Clams from Japan (500g)

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These clams are available in 2 sizes as seen in image #5 above. Medium sized clams are roughly 2cm across (similar to a 5 yen coin), and extra large clams are roughly 2.5cm wide (s imilar to a 10 yen coin). This product has undergone sand removal before packaging; however, there may be traces of sand remaining. Because of the shells, this product is sealed in air-reduced packaging to keep it fresh and protected without the tight compression of full vacuum sealing. Thank you for your understanding. All-natural Japanese freshwater clams known as "Yamato Shijimi" harvested from Lake Shinji in Shimane Prefecture. Each pack contains 500g (1.1lbs), available in two sizes: medium with a shell width of about 2cm (3/4"), and extra-large with a shell width of about 2.5cm (1"). Lake Shinji is one of Japan’s most renowned regions for shijimi clams due to its mix of fresh and sea water. With just the right touch of salt, this unique balance creates the perfect conditions for clams to thrive, giving them plump, tender meat and a rich, satisfying flavor. The salinity also helps keep the water clean and stable, and helps the clams hold on to more of their natural umami flavor. These shijimi clams grow extra large thanks to the lake’s natural minerals and nutrient-rich phytoplankton. If you’re only familiar with the tiny clams usually sold in supermarkets, you’ll be pleasantly surprised by the size, texture, and satisfying bite of these. Shijimi are also valued in Japan as a natural source of ornithine, an amino acid that helps support liver health. Rich in protein and vitamins B1 & B12, their plump meat is both packed with natural flavor and nourishment. Enjoy them in classic miso soup, simmer them in a sweet & savory sauce, or try them stir-fried for a hearty, authentic taste of Japanese home cooking. ✔ Sustainably harvested from Lake Shinji with strict catch limits (90kg/day). Smaller clams under 1cm are returned to the lake. ✔ Grown in nutrient-rich waters with flowing river and sea water resulting in 0.4% salinity—perfect conditions for flavor. ✔ Carefully harvested using "joren" rakes to avoid stress or damage. ✔ Sand-purged in purified water adjusted to Lake Shinji’s salinity, with oxygen added for freshness. ✔ Carefully hand-sorted to remove cracked or damaged shells before freezing. ✔ Gently frozen to maximize the release of ornithine and break down cells for greater umami flavor. ✔ Easy to use: cook directly from frozen and use only what you need. ✔ Naturally rich in amino acids and succinic acid, producing a deep, savory broth. Contents Contents 1 pack Weight 500g (1.1lbs) Serves 25cm x 15.5cm x 2.5cm (9.8" x 6.1" x 1")※Package size may vary slightly Shipping & Handling Shipping Shipping and delivery is frozen Handling Keep frozen below -18°C (0°F) Defrosting Time Defrosting not necessary. Cook straight from frozen. Serving Method Miso soup, broth, clam chowder, tapas, risotto※Please cook thoroughly Best By Frozen: See packaging label (usually more than 3 months).Chilled: Please consume same-day once thawed. Details Species Japanese Basket Clam (Corbicula japonica) Also Known As Clams, basket clams, shellfish, シジミ, sijimi, seafood Ingredients Japanese shijimi clam (Yamato shijimi) Country of Origin Japan (Shimane) Cooked / Uncooked Uncooked. Please cook before consumption. Size Medium: Approx. 2cm shell width (5 yen coin size)Extra Large: Approx. 2.5cm shell width (10 yen coin size) Traceability 100% traceable from lake to table Packaging Resealable pouch with reduced air (not a full vacuum seal). During transport, some moisture may evaporate making the packaging feel loose, but this does not affect the quality of the product. Recommended Prep (from the Producer) Miso Soup Recipe:1. Fill a pot with water and bring to a boil.2. Once boiling, add the clams directly without thawing.3. When the shells begin to open, lower the heat, skim off any foam, then add miso paste and turn off the heat.※The clams release a lot of rich flavor, so there's no need for stock or dashi.4. Serve in a bowl and garnish with chopped green onion About "Shijimi no Kacchan" Clams There are two main methods of harvesting shijimi clams. One uses boat power to drag a rake-like tool called a joren across the lakebed, while the other relies on hand power from a stationary boat. The latter is less efficient, but it places far less stress on the clams, resulting in fresher, more vibrant shellfish. At Horizon Farms, we source our clams from “Shijimi no Kacchan,” who prioritizes the hand-operated method whenever possible. At Lake Shinji, local fishermen take great pride in practicing strict resource management to ensure sustainable harvests. Even though shijimi clams are not subject to Japan’s national catch quota regulations, the fishermen themselves set daily catch limits and return any clams under 10mm to the lake. Their commitment to “protecting shijimi for the future” is what keeps Lake Shinji’s rich fishery thriving. Show more