Local specialties
Shijimi Shiru
- 32Shimane
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- 32Shimane
Dish log
A soup made with Yamato shijimi clams from Lake Shinji and eaten daily in the Izumo region.
Dish profile
About this dish
- Main ingredients
- Yamato shijimi clams, small green onions, etc.
- History and origin
- Lake Shinji is a brackish lake, and the large Yamato shijimi clams caught there are counted among the "Shinjiko Shichichin" (seven delicacies of Lake Shinji). In the Izumo region shijimi soup took root as an everyday food, and the sight of people selling shijimi from handcarts was reportedly once a familiar morning scene.
- When it is eaten
- Because the clams are caught year-round, it is eaten daily, and shijimi soup eaten during doyo has long been considered especially good.
- How it is eaten
- Shijimi that have been soaked to expel sand are heated in a pot, and miso is added once the shells open. Around Lake Shinji it was eaten as miso soup in winter and as a clear soup in summer.
Sources
- しじみ汁 島根県 | うちの郷土料理：農林水産省 · Ministry of Agriculture · Source checked 2026-10-12
Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.
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- VegetarianNo direct clue found (this does not mean suitable)
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- HalalNo direct clue found (this does not mean suitable)
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- Gluten-freeNo direct clue found (this does not mean suitable)
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- PorkPork: no direct clue found (absence is not confirmed)
- Alcohol (mirin / sake)Alcohol (mirin / sake): no direct clue found (absence is not confirmed)
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