Fukagawa Meshi
Quick answer
- Total time
- 18 min
- Level
- Easy
- Servings
- 1 serving
- Ingredients
- 6
About this dish
Shucked clams and thick-cut scallion simmer briefly in miso broth, and the whole pot, liquid included, is poured over hot rice to be eaten while the broth runs between the grains.
Read more
In the Edo period, Fukagawa was a tidal fishing settlement full of clams, and vendors sold the meat already out of the shell, so fishers could cook it fast and eat between jobs.
Ingredients
Instructions
- 1
Rinse 100g clam meat once quickly in cold water and drain.
Coarsely cut 30g scallion into 1cm pieces.
- 2
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
Add scallion, boil just 1 minute more, and remove from heat immediately to avoid toughening the clams.
- 4
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.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
深川宿 · Checked: 2026-08-11
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