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

When it comes to clams, miso soup is the standard, but the clams of Aomori Prefecture are so appealing that it would be a shame to use them in just that. The clams caught in Lake Jusan and Lake Ogawara are especially highly rated nationwide, and many people are surprised by the depth of their flavor

In this article, we'll explain why Aomori clams are so delicious and how they differ from clams found in other prefectures. We'll also cover the best seasons for clams and recommended ways to eat them, so be sure to read to the end

---

Why are Aomori clams so delicious? When are they in season?

The reason why Aomori clams are so delicious

There are several reasons why Aomori clams are said to be especially delicious

First of all, Aomori Prefecture's clams Lake Jusanko and Lake Ogawara , both of which are brackish lakes. Because they grow in lakes with good water quality, the clams' natural flavor is fully brought out. Clams are shellfish whose flavor changes greatly depending on the environment in which they live, but Aomori's lakes are rich in nutrients, so the clams grow plump and have a deep, rich flavor.

Furthermore, Aomori clams are large and have a firm texture, making them extremely satisfying to eat. While clams are generally used to make soup stock, Aomori clams are delicious even when eaten raw

Shijimi clams are in season twice a year!

Shijimi clams are in season twice a year: during the spawning season from July to August, known as "Doyo Shijimi," and during the cold season from January to February, known as "Waka Shijimi.

Doyo Shijimi are characterized by their large size and concentrated flavor due to the spawning season. On the other hand, winter Shijimi are difficult to collect because they burrow to the bottom of lakes to spend the winter, but they are packed with nutrients and are extremely meaty!

---

What makes Aomori clams different?

Aomori clams are clearly different from clams from other regions

First of all, Aomori clams are known for being overwhelmingly larger than clams from other prefectures. In particular, clams from Lake Jusanko are a size larger than regular clams and are characterized by plump flesh. This size gives them a good texture, and the umami of the clams spreads throughout your mouth with every bite

Next, Aomori clams produce a rich broth, making them ideal for miso soup and shiojiru. Clams contain umami ingredients such as succinic acid and glutamic acid, and Aomori clams contain particularly high amounts of these ingredients, which creates a deep, rich flavor when made into soup. This rich broth is also the reason why clam miso soup is so popular in Aomori

---

Where to catch clams in Aomori

Lake Jusan (Goshogawara City)

Lake Jusan is a brackish lake (a lake where seawater and freshwater mix) located in the western part of Aomori Prefecture. The freshwater flowing from Mt. Iwaki mixes with the seawater of the Sea of ​​Japan, making it a nutrient-rich brackish lake. Compared to the clams of Lake Ogawara, they have a stronger flavor and firmer flesh. The clams of Lake Jusan are highly acclaimed not only within the prefecture but also nationwide, and are used in high-end restaurants

Lake Ogawara (Tohoku Town)

Lake Ogawara, located in eastern Aomori Prefecture, is the prefecture's largest lake. The clams caught here are slightly different from those caught in Lake Jusan, and are characterized by a refreshing and refined taste. The clams are large and have a firm texture, making them very satisfying to eat

---

More than just miso soup! How to enjoy clams the Aomori way

Shijimi soup

It is often confused with clam miso soup, but clam soup is a dish that does not use miso and instead uses the clam broth itself. The clear soup is full of the umami of the clams, and you can enjoy a light yet deep flavor. It is delicious enough just by adjusting the flavor with salt and soy sauce, and it is a simple dish that brings out the full potential of clams

Stir-fried clams with butter

This simple dish is an exquisite combination of the richness of the butter and the umami of the clams. The clam broth melts into the butter, creating a rich flavor

Although clams have a strong image of being Japanese, they also go well with Western seasonings, making them popular as a snack or side dish for rice. Adding a little soy sauce to finish them off enhances their flavor, making them an even more appetizing dish

Clam ramen

Shijimi ramen, which is also served at restaurants around Lake Jusanko, is a bowl of ramen with a light salt-based soup that is rich in the flavor of freshwater clams. The clear soup is filled with plenty of plump clams, giving it a simple yet deep flavor. When eaten with noodles, the flavor of the freshwater clams fills your mouth, making it the perfect final dish after a night of drinking

Clam rice

Rice cooked in clam broth is characterized by a subtle sea scent and deep umami flavor. Simply adding a little soy sauce or sake to the seasoning brings out the flavor of the clams, creating a simple yet satisfying dish of cooked rice. When made into rice balls, it is delicious even when cooled, and the appeal is that you can savor the rich umami of the clams

---

summary

Aomori clams are larger than those from other prefectures and are characterized by their excellent flavor. The clams from Lake Jusanko and Lake Ogawara are particularly highly rated, and can be enjoyed in a variety of ways, including clam soup, miso soup, stir-fry with butter, and ramen

Additionally, clams are in season in summer and winter, and their flavor changes with the seasons, so you can enjoy different flavors throughout the year. Be sure to give Aomori clams a try!

---