🍲 Shijimi-jiru (Shijimi Clam Soup)

Shijimi clams are harvested from Lake Shinji, located at the lower reaches of the Hii River in the eastern part of Shimane Prefecture. Lake Shinji is the seventh-largest brackish lake in Japan. The large-sized Yamato Shijimi clams boast one of the top domestic catches in the country and are renowned nationwide. These clams are considered one of the "Shinji Lake Seven Delicacies," a collection of representative ingredients from Lake Shinji. In the Izumo region, Shijimi soup made with these clams has become a daily staple. Approximately 300 fishermen are involved in harvesting Shijimi clams from Lake Shinji. There are various methods, including hand-raking operations where clams are manually collected from boats, machine-raking operations where boats are powered by engines to gather clams, and entering operations where fishermen wade into shallow waters to collect clams. To prevent overharvesting, there are limits set on the amount each fisherman can catch, approximately 100 kg per person. The sorting of clams is done by the fishermen and their families. They spread the clams on asphalt and check their size and quality by listening to the sound of the shells as they are tapped by hand. The sorted clams are then supplied directly to restaurants and accommodations. In the past, it was common to see elderly women pulling carts laden with boxes of clams through town, selling them directly to residents. This sight, along with sellers of natto in Tokyo and tofu in Kyoto, was a nostalgic morning scene. Additionally, Shijimi clams are not only found in Lake Shinji but are also harvested, though in smaller quantities, in Jinzai Lake in Izumo City. They are cherished by the local community there as well.