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Common orient clam (Nihamaguri)

【Nigiri sushi: Nimono】
Hamaguri (Common orient clam) prefers depths of about 10 meters in the sandy and muddy areas of inner bays where freshwater flows into the saltwater. Until the 1960s, Tokyo Bay was famous for digging for Hamaguri at low tides. This has been destroyed due to land reclamation, etc. Hamaguri was once harvested in abundance from Tokyo Bay, and even today is a fundamental ingredient in Edomae sushi. After boiled or steamed with sake, clams are dipped in a special sauce of soy sauce, sake, and sugar. Clams become tender and take on a fluffy texture and rich ocean flavor. With each bite, you can enjoy the tastiness of the clam.