Miso Clams Over Rice

Fukagawa meshi

Preparation info
  • serves


    • Difficulty


Appears in

By Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa and Kiyomi Mikuni

Published 2009

  • About


  • 2 kg asari (Japanese littleneck clams)
  • 1 L water
  • Sea salt, as needed


  1. Soak the clams (still in their shells) in lightly salted water for about an hour to remove any sand and impurities.
  2. Place the water and kombu in a pan, add a third of the clams from (1) and heat. Once the water has boiled, remove the scum, place the clams in a colander and keep the liquid to one side. Dry the clams and cool in ice water,