Asari Short Neck Clam (400g)

Rich and intense umami flavor
Japanese asari have a distinctive flavor profile and rich umami taste.
This could be attributed to the abundance of nutrients and the high-quality seawater in Japanese coastal areas.
When used in cooking, Japanese asari enhance the broth and create a delicious and flavorful experience, making them an indispensable ingredient in various Japanese dishes and washoku (traditional Japanese cuisine).

Minimal shrinkage of meat
Japanese asari have a unique characteristic of minimal meat shrinkage.
This could be attributed to the clam variety, their natural environment, and the fishing methods employed.
Clams that don't shrink significantly retain their size during cooking, resulting in an appealing appearance and texture in the final dish.

While asari is harvested from the top in Hokkaido all the way down to Kyushu, the prefectures of Aichi and Hokkaido hold supreme as some of the highest producers of asari in the nation.

In season starting at spring to autumn, they are the finest in spring when glycogen and succinc acid levels increase. This heightens the umami and overall flavour of the shellfish.

On top of that asari are very nutritional.

They are full of vitamin B12, iron, and calcium that helps boost the immune system. Brimming with protein density that is higher than most other food it is also low in fat. 

Asari's Enduring Presence in Japanese Cuisine and Traditional Dishes

Believed to have been eaten by the Japanese dating back all the way to the Jomon period thousands of years ago, asari has been a long staple in the food culture.

Toyosu for seafood, Ota for fruits
Japan's two representative largest markets