Hamaguri Ushiojiru (Clam Salted Soup) Recipe for Hinamatsuri March 01 2017

In Japan, the Japanese decorate their homes with Hina dolls and celebrate good health by preparing luxurious bowls of Chirashizushi (chopped up sashimi on sushi rice) and Clam soup during Hinamatsuri.

The significance of Chirashizushi during Hinamatsuri is to be blessed with only fresh food and to be healthy. Click here for our bestselling Chirashi pack that's easy to prepare!


Clams are also consumed on Hinamatsuri as they are a symbol of a united and peaceful couple (because a clam has 2 shells, and only these 2 shells fit each other perfectly). 

You can prepare this simple recipe any other day too!

Asari Clam Kombu Soup Recipe

Makes 4 servings

250G Asari clams
4-inch square of Kombu (or cheat with Dashi powder)
3 1/4 cups cold water
3/4 teapoons salt
Parsley, or cilantro to garnish
Yuzu zest, finely grated to garnish (or cheat with Yuzuko)

1. To prepare the clams: Put the clams in a large bowl and cover them with heavily salted water and cove the top with a cloth. 
Let them sit for at least an hour so that the clams will expel any sand or dirt. Once done soaking, gently scrub the shells clean under cold running water.

2. Put the clams, kombu, and cold water in medium-sized pot.  Place the pot over medium-high heat then remove kombu before water starts to boil.  Boil the water until all the clams have opened, then season the broth with the salt and remove the scum off the surface of the water.  Remove the clams, then pour the broth through a fine mesh strainer into another pot/container.

3. Serve in a bowl with clams, garnish and a pinch of Yuzu zest in each bowl.