Fukagawa Meshi

Quick answer

Total time: 18 min
Level: Easy
Servings: 1 servings
Ingredients: 6

About this dish

Fukagawa meshi is an Edo-style fisherman's rice bowl from Fukagawa in Tokyo's Koto ward.

Fresh shucked clams and coarsely cut scallion are briefly simmered in miso broth and poured, liquid and all, over hot rice. During the Edo period, Fukagawa-ura was a tidal fishing settlement rich in clams, and vendors sold nukimi, shellfish already removed from their shells. Fishers could quickly cook that meat and eat it between work. Today both this poured-over version and a seasoned rice version cooked with clams carry the same name. Brief cooking keeps the clam meat tender, and the bowl is eaten immediately as its savory broth runs between the grains.

Ingredients (1 servings)

Ingredient	Amount	Unit
cleaned raw clam meat	100	g
scallion	30	g
miso	50	g
shredded nori	2	g
hot cooked rice	200	g
water	300	ml

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

4 steps

1

Prep

Rinse 100g clam meat once quickly in cold water and drain.

Coarsely cut 30g scallion into 1cm pieces.
2

Control

Boil 300ml water, dissolve 50g miso in 3 tablespoons hot liquid, and return it.

Simmer clam meat for 2 to 3 minutes until fully opaque and plump.
3

Heat

Add scallion, boil just 1 minute more, and remove from heat immediately to avoid toughening the clams.
4

Step

Place 200g hot rice in a large bowl, pour over clams, scallion, and all broth, top with 2g nori, and eat before the rice softens.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Clam meat simmered only 2 to 3 minutes
Finish cue: Simmer clam meat for 2 to 3 minutes until fully opaque and plump.
Avoid this: Add scallion, boil just 1 minute more, and remove from heat immediately to avoid toughening the clams.
Storage and reheating: Keep raw clam meat refrigerated and cook until fully opaque, but stop as soon as it is done.