Japanese clam soup

Soup recipes

Japanese clam soup(1 serving)

Japanese clam soup is often eaten in March 3rd. March 3rd is the Japanese Doll Festival, Hina Matsuri.Why do they eat a clam? Bivalves such as clams would not match any shell other than their counterpart, the shells did not change their partner, they became a symbol of conjugal harmony.Therefore, for a girl, it is said that it is lucky.
Japanese clam soup (2)


  • 100g clam
  • 2 green asparagus stalks
  • 5g kobu seaweed
  • 1 1/2 tbsp(22.5ml) sake
  • 1/2 tsp(2.5ml) salt

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  1. Soak the clam in saltwater like seawater and put it to the dark place for 2 hours.
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  3. Wipe the surface of the kobu seaweed with a well wrung-out damp towel.(Washing it would remove most of the savoy umami.)
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  5. Put the measured-out water into a pot with the kobu seaweed and let it sit for 30 minutes ubtil the kobu seaweed becomes soft.
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  7. Add the clam, and heat at a low temperature until it starts to simmer, then take out the kobu seaweed.
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  9. Carefully remove the scum and when clams open their shells,take out the clam.
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  11. Add sake and salt to taste.
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  13. Cut off bottom 0.4 to 0.8 inch of the asparagus to remove the hard part.Wrap it in a lap and warm it with a microwave oven for 1 minute.Cut into 1.5 inch lengths.
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  15. Serve it in order of a clam, asparagus and pour soup last.
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You can enjoy taste of the soup stock with this soup.