Category: Kai (shellfish).
Season: Winter & spring into early summer.
Hamaguri used to be commonly found in Tokyo (Edo) Bay, and today it remains an important ingredient of Edomae-zushi. It is never served raw; a chef will either steam or quickly boil the clams, then marinate them in the broth along with mirin, soy sauce, and a little sugar. The cooked clams are then paired with rice and brushed with either nitsume or nikiri sauce.