# Shijimi-jiru ｜ Our Regional Cuisines

**Cuisine Name**: Shijimi-jiru

**Region**: Our Regional Cuisines

## Main Lore Areas
The entire prefecture

## Main Ingredients Used
Freshwater clams, kombu, miso, green onions

## History, Origin, and Related Events
“Shijimi-jiru” is a local dish of Shiga Prefecture that uses setashijimi.There are three native clams inhabiting Japan: “yamatoshijimi”,“ mashijimi”, and“ setashijimi”. Currently, most of the clams in circulation are said to be yamatoshijimi. The setashijimi used in Shiga Prefecture’s shijimi-jiru is an endemic species that lives only in Lake Biwa. (Compared to yamatoshijimi and mashijimi) Its shell is plump, large, and thick, and the flesh is rich in flavor. Setashijimi inhabits the shallow waters of Lake Biwa to a depth of less than 10m, but due to environmental deterioration such as the reduction of sandy soil, it is said that the habitat of the clams is changing. Until around 1965, setashijimi inhabited Lake Biwa in large numbers, and shijimi-jiru, shigure-ni, and shijimi-meshi were eaten on a daily basis. However, due to changes in the environment, the yield has decreased rapidly. The freshwater clams become plump and delicious when they come fully into season in April starting from December, so they are also called “kanshijimi (cold clams).” Local fishermen say that they are particularly delicious in the spring, when the spawning season is approaching.

## Opportunities and Times of Eating Habits
The fishing season is from March to April, and since it is in season, it is possible to enjoy its delicious flavor in early spring. However, if setashijimi is not used in winter, it is possible to eat it all year round using yamatoshijimi, which can be caught throughout the year.

## How to Eat
The clams have the sand removed from them overnight to let them spit out the sand. They are then added to a broth made from kelp and heated, after which the clam shells are opened. Miso is dissolved in the broth and it is brought to a boil. Finally, chopped green onions are added.

## Efforts for Preservation and Succession
Currently, setashijimi is a valuable commodity. It is sold at retail stores and supermarkets in the prefecture until early spring, which is the fishing season. Every household makes shijimi-jiru as well. In addition to being served at restaurants, in Moriyama City, Shiga Prefecture, a stamp rally is held to promote traveling around the city by bicycle. At each checkpoint, events are held to serve oden made from the local traditional vegetable Yajima turnip and shijimi-jiru. In this manner, various efforts are being made in various parts of the prefecture.

## Ingredients
- Clams (with shell): 250g
- Water: 700ml
- Kombu: 10cm square
- Miso: 40g
- Green onions: 1-2

## Recipe
1. 1. Remove the sand from the clams overnight and let them spit out the sand.
2. 2. Add kombu to the appropriate amount of water and remove the kombu before boiling.
3. 3. Put the clams in 2 and heat to open the clam shells.
4. 4. Dissolve the miso, bring to a boil, and then reduce the heat to low.
5. 5. Add chopped green onions and serve in a bowl.

## Provider Information
provider : Recipe provider name: Shiga Food Culture Study Group

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