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Although "Hamaguri" (hard clam) is a shellfish got to know well, it is rare to see not much. Unless it has got it used to seeing, it cannot distinguish with "Asari" (littleneck clam). But, a size is considerably different in practice. If it is made smaller, "Shijimi" (freshwater clam) is also resembled.
As for this "Hamaguri", the quantity of production of Kashimanada in Ibaragi Prefecture is the top, and the second is Chiba. By such a reason, the "Hamaguri" bowl of the specialty of Chiba is made to eat.
This lunch is contained in the big vessel made from a china which is the
form of "Hamaguri", and feels weight. There is also a lid of
a shellfish and it is written as "the Hamaguri bowl of Chiba's
specialty." I think that it can use for the ornament of the room if
nothing is written.
These "Hamaguri" boiled with soy sauce is located in a line on
inner boiled rice. The top shell is also merely contained for a while.
It was delicious when eating one "Hamaguri". It is "Hamaguri"
boiled with the sweet soy sauce of good touch. A thing with cold rice cooked
by "Asari" is regrettable. If it warms, I will also regard boiled
rice as becoming delicious. "Hamaguri" was eaten after a long
time.
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Japanese : Hamaguri-Don
Article name : Clam bowl
Raw materials : Rice (short-necked clam, soy sauce, liquor), clam (soy
sauce, sugar), rape mustard; red pickled ginger, turban shell, paste, seasoning,
acidulant, PH regulator, vegetables pigment, antioxidant, sweetener, save
charges
Maker : Manyoken
Chiba-shi, Chiba
It is from December to March in the season of the clam |
/ Top > Chiba
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Clam Bowl 
