🐟 Kushi-asari (Clam Skewer)

Aichi Prefecture has the largest clam catch in Japan. Nishio City and Gamagori City have the highest catches, while the Atsumi Peninsula and Chita Peninsula also contribute to the clam industry. The supply of clams is supported by resource management, such as the creation of tidal flats and shallow areas in Mikawa Bay and the transplantation of young clams from the Rokujo Lagoon at the mouth of the Toyokawa River. In addition, the nets used in the Mikawa Bay clam fishery are designed to prevent overfishing by making the nets (mangas) large enough to allow small clams to pass through. The shallow waters and gentle waves of Mikawa Bay create an environment that is ideal for the growth of clams. As a result, many dishes using clams are prepared in the coastal areas of Mikawa Bay. “Kushi-asari” is a simple local dish made by skewering clams and drying them in the sun. “Kushi-asari” was offered to the Tokugawa Shogunate during the Edo period and was also served at inns along the Tokaido Highway, where it was enjoyed by a wide range of people. In Kamezaki, Handa City, where the Kamezaki-shiohimatsuri Festival is held, “kushi-asari” has become an integral part of the festival. The festival is recognized as a national Important Intangible Folk Cultural Property. However, the clam catch has declined, and fewer and fewer clams from Aichi Prefecture are being sold in supermarkets.