[Aomori Prefecture] This is where the crayfish in Aomori are different! Introducing ways to enjoy other than miso soup

When it comes to shijimi, miso soup is the standard, but shijimi in Aomori Prefecture has such a shame that it's a waste to its own. The clams caught at Lake Juso and Lake Ogawara are particularly highly regarded nationwide, and many people are sure to be surprised at how deep their taste is.

In this article, we will introduce why Aomori's clams are delicious and how they differ from clams that can be eaten in other prefectures. We will also introduce in detail the seasonal and recommended ways to eat clams, so please take a look until the end.

Why are Aomori's clams so delicious? When is the season?

Why Aomori's Shijimi are delicious

There are several reasons why Aomori's clams are said to be particularly tasty.

First of all, Aomori Prefecture's clams Lake Juso and Lake Ogawara , and both of these lakes are brackish lakes. Because it grows in a lake with good quality water, it brings out the original flavor of the clam lily. Clams are shellfish whose taste changes dramatically depending on the environment they live in, but the lakes of Aomori are rich in nutrients, so the flesh grows plump and gives it a deep, rich flavor.

Furthermore, Aomori's clams have a large flesh and a firm texture, making them extremely satisfying. In general, clams are often used to make dashi stock, but Aomori clams are characterized by their deliciousness when eaten as is.

The season for shijimi is twice a year!

The season for shijimi is twice a year. Doyo Shichimi from July to August, which is the spawning season cold Shichimi from January to February, when the cold weather gets worse .

Doyo clams are characterized by their growing flesh and condensed umami, as they are in the spawning season. On the other hand, cold clams are difficult to pick because they are diving at the bottom of the lake for wintering, but they also store nutrients and are extremely filling!

This is where the different types of Aomori crayfish

The clay trees in Aomori have a clear difference compared to the clay trees in other regions.

First of all, the Aomori tuna is known for its overwhelmingly larger grains than the tuna from other prefectures. In particular, the clams from Lake Juso are slightly larger and plump than the typical clams. This size makes the texture good, and the delicious taste of the clams spreads in your mouth with each bite.

Next, the rich dashi in Aomori produces a rich dashi soup, making it ideal for miso soup and tide soup. Crimson lily contains umami ingredients such as succinic acid and glutamic acid, but Aomori Crimson lily contains particularly high content of these ingredients, which creates a deep richness when used in soup. This rich dashi soup is one of the reasons why Shijimi miso soup is popular in Aomori.

Aomori's place to get crayfish

Juso Lake (Goshogawara City)

Lake Juso is a brackish lake (a lake that mixes seawater and freshwater) located in western Aomori Prefecture. The freshwater flowing from Mt. Iwaki and the seawater from the Sea of ​​Japan are mixed together, making it a nutritious brackish lake. Compared to the clams in Lake Ogawara, it has a stronger flavor and is characterized by its firm meat quality. The clams at Juso Lake are highly rated not only within the prefecture but also nationwide, and are used in high-class restaurants.

Lake Ogawara (Tohokucho)

Lake Ogawara, located in eastern Aomori Prefecture, is the largest lake in the prefecture. The clams caught here are slightly different from the clams from Lake Juso, and are characterized by a refreshing and elegant taste. The grains are large and the chewy texture makes it filling.

It's not just miso soup! How to enjoy Aomori style shijimi

Shijimi soup

It is often confused with Shijimi miso soup, but Shijimi soup is a dish that does not use miso, and uses the shijimi dashi itself. The transparent soup melts in a generous amount of tangerine flavor, allowing you to enjoy a light yet deep flavor. It's delicious enough to just adjust the flavor with salt or soy sauce, and although it's simple, it can maximize the potential of the clams.

Stir-fried sardine butter

This simple dish combines the richness of butter and the delicious taste of the clams. The shijimi dashi stock blends in with the butter, giving you a rich flavor.

Shijimi has a strong image of being a Japanese-style dish, but it goes well with Western-style seasonings, making it popular as a snack or side dish for rice. In particular, adding a little soy sauce to finish off the flavor and makes it even more appetizing.

Sijimirror Men

The shijimirror men, which are also served at restaurants around Lake Juso, is a drink that combines the deliciousness of the shijimirrors with a light, salt-based soup. The crystal-clear soup is filled with plenty of soft clams, allowing you to enjoy a simple yet deep flavor. When eaten in combination with noodles, the flavor of the clams fills your mouth, making it perfect for the finale after drinking.

Crimson rice

The rice cooked in the sardine broth is characterized by a slightly sea-water aroma and a deep flavor. Simply lightly adjust the flavor with soy sauce or sake to bring out the flavor of the clams, making it a simple yet satisfying rice. When you make rice balls, they taste delicious even when they cool down, and you can enjoy the delicious taste of the clams thoroughly.

summary

The Aomori shijimi are characterized by their larger grains and better flavor than other prefectures. The clams at Juso Lake and Ogawara Lake are particularly well-received, and you can enjoy them in a variety of ways, including not only tangerine soup and miso soup, butter-fried and ramen.

Another key feature is that the clams are in season in summer and winter, and the taste changes depending on the season, so you can enjoy different charms throughout the year. Be sure to try some Aomori's clams!