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Hamaguri no osuimono | Cherrystone clam soup

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In this video, I’ll introduce how to make Hamaguri no osuimono (Cherrystone clam soup). Osuimono is a type of soup and has very delicate flavor. The flavor from the clam is really important and key for this soup. To add fancy color, I put some pieces of wheat gluten that we eat quite often here in Japan and also mitsuba leaves. Mitsuba is a Japanese parsley and has unique bitter flavor. We have this soup on special occasion. Guess when? Enjoy this soup recipe video and please try it out!

Ingredients (2 servings):

2 Cherrystone clams
1 Cup (200ml)  Dashi soup stock
1/2 tsp (2.5ml)  Sake
1 tsp (5ml)  Shiro-dashi
1 pinch of Salt
1/2 tsp (2.5ml)  Soy sauce

Mitsuba leaves
Wheat gluten


1. Put cherrystone clams in a salted water (3-5%) for 30 minutes.

2. Pour Dashi soup stock in a pot and heat with medium heat. When it starts to boil, add clams, sake, shiro-dashi and salt.

3. Once the clams open, turn to medium low heat. Then, add soy sauce and simmer for a few minutes.

4. Move the clam and wheat gluten in a serving bowl.

5. Pour the soup and garnish mitsuba leaves on top.

Memo : 
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