Shinjiko Shijimi Tsukudani - Traditional Foods in Japan | Ministry of Agriculture, Forestry and Fisheries

ShimaneShinjiko Shijimi Tsukudani

Classification (Large)

Seafood products

Classification (Small)

Other seafood products

Main ingredients used

basket clams

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Region of inheritance

Matsue City (Lake Shinji)

Product overview (special characteristics and types)

Lake Shinji is the seventh largest lake in Japan. It is a brackish lake fed by waters from the Sea of Japan flowing in from Ohashigawa River to the east, and fresh water from the Izumo Plain flowing in from the Hiikawa River to the west. Typical foods caught in Lake Shinji and widely enjoyed have been traditionally called “The Seven Delicacies of Lake Shinji” (Japanese sea bass, eel, offshore greasyback prawn, Japanese smelt, carp, icefish, and basket clams). Of these, the Japanese basket clam makes up of more than 90% of all aquatic products caught in the lake. It accounts for around 40% of all basket clams in Japan, and Shimane Prefecture is the top producer in Japan (according to statistics for FY2022). The Japanese basket clams found in Lake Shinji have black shells, a generous size, and a rich umami sensation. This is because these clams have internal organs well developed to adapt to the ever-changing salinity of the water of Lake Shinji, where sea water and fresh water come together, resulting in an increase of the umami component succinic acid.
The clams are harvested year-round, but the doyo-shijimi harvested around July, when the meat is fatty in preparation for egg-laying, and kan-shijimi harvested in the cold months of January to March, are said to be the most delicious.
The clam meat’s large size and rich umami is perfect for a diverse range of dishes, and along with clam soup, the preserved food tsukudani has also been widely treasured since olden times.

History and culture

Long ago, it was said that old women pulling carts loaded with boxes of basket clams to sell through town were a common sight. However, there was a drop in production after the war because there were few clam farmers due to the low price of basket clams. Harvesting grounds in Lake Shinji became covered in water weeds before clams again began enjoying a resurgence in popularity. In the late 1950s, as clams harvested at Lake Shinji gradually started to become better appreciated, the dramatic drop in basket clam harvesting in Japan due to the reclamation and installation of flood gates at main production sites such as the Tonegawa River prompted people to start taking note of the clams harvested at Lake Shinji.
In the late 1970s, despite talks about a desalination project for Lake Shinji, harsh opposition from the lake’s farmers and regional citizens led to official suspension of the project in 1988. Following that decision, various initiatives were introduced to regulate fishing and protect the Lake Shinji environment, and the Japanese basket clams of the lake gradually started to be recognized as a brand nationwide.

Production method

Initially, this dish had spread as a preserved food for harvested Japanese basket clams. The clams harvested here were larger than those in other regions, suiting them to tsukudani. To make this simple dish, each Japanese basket clam is carefully shelled by hand and simmered with soy sauce, ginger, and sugar or starch syrup, making it an easy dish to cook at home. Nowadays, tsukudani is enjoyed in many other varieties in addition to the ginger variety, such as Japanese pepper, yuzu citrus, and regional sake.

Conservation and succession efforts

With the approximately 270 clam farmers participating in the Shinjiko Fisheries Cooperative Association taking the lead, strict rules have been established to protect the lakes clam resources. These include limiting harvests to three days a week, approximately 90 kg per day, and hours for harvesting according to season and harvesting methods. Furthermore, the organization is also working on environmental conservation activities and ecosystem maintenance projects in Lake Shinji, which include lake cleaning activities, lake bottom cleaning, and removal of water plants.
The Shinjiko Shijimikan, an exhibition hall by the lake, educates visitors with attractions such as exhibits introducing basket clam ecology and harvesting.

Main consumption method

Tsukudani is great to eat with rice, as a rice ball filling, or as an appetizer for alcohol. Lake Shinji’s basket clams are famous throughout Japan, and make the perfect gift for tourists. As raw or frozen basket clams have limitations on their shelf life and transport, many people opt to purchase basket clam tsukudani.

At-home recipes：Yakihata Atsumi Kabu Zuke salad

Ingredients

Lake Shinji basket clam tsukudani

3 tablespoons

Cooked rice

400 g

Ginger

5 g

Toasted laver

As needed

How to make

Put and mix cooked rice, basket clam tsukudani, and ginger in a bowl.

Form the rice into barrel-shaped rice balls and wrap them with laver.