Description
An everyday clam, each with a different pattern on its shell. Once purged of sand it is steamed with sake or added to miso soup.
浅蜊
あさり
asari
Manila clam
- Spring
Did you know?
Digging for them on spring low tides (shiohigari) is a traditional outing.
Famous produce
- Mikawa Bay (Aichi), top producer
- Kumamoto (Ariake Sea)
- Tokyo's fukagawa-meshi
In the kitchen
- sakamushi
- miso-shiru
- fukagawa-meshi
- bongore
Season
- Spring
- Summer
- Autumn
- Winter
Nutritional composition
per 100 g edible portion
29 kcal
- Protein 74%
- Fat 21%
- Carbohydrate 5%
| Energy | 29 kcal |
|---|---|
| Water | 90.3 g |
| Protein | 5.7 g |
| Fat | 0.7 g |
| Carbohydrate | 0.4 g |
| Dietary fibre | 0 g |
| Salt equivalent | 2 g |
| Sodium | 800 mg |
|---|---|
| Potassium | 140 mg |
| Calcium | 66 mg |
| Magnesium | 92 mg |
| Iron | 2.2 mg |
| Zinc | 0.9 mg |
| Iodine | 56 µg |
| Vitamin A (RAE) | 4 µg |
|---|---|
| Vitamin D | 0.1 µg |
| Vitamin E (α-tocopherol) | 0.4 mg |
| Vitamin K | 1 µg |
| Vitamin B1 | 0.01 mg |
| Vitamin B2 | 0.16 mg |
| Vitamin B12 | 44.8 µg |
| Folate | 11 µg |
| Vitamin C | 1 mg |
Source: Standard Tables of Food Composition in Japan, 8th ed., 2023 supplement (MEXT) · food no. 10281 · Tr = trace · — = no data
