Asari no sakemushi is a traditional and seasonal Japanese dish that's usually prepared in springtime. This simple dish is made with a combination of clams, sake, and green onions (aonegi). The clams are first placed into saltwater for a while, and they are then taken out and placed into a pan with sake.
The pan is covered with a lid, and the clams simmer over medium or high heat until the shells open. Before serving, the clams are garnished with chopped green onions. If desired, the flavors of asari no sakemushi can be elevated with the addition of ginger, butter, or red chili peppers.
Hailing from Huế, this local specialty is prepared with cooked basket clams or mussels and steamed rice that is usually served chilled or at room temperature. Additional toppings to this simple rice dish include peanuts, cilantro, chili peppers, fermented shrimp sauce, star fruit, banana flower, taro, fried onions, fried pork rinds, roasted sesame seeds, or other additions, while a bowl of clam broth is typically served on the side—and is meant to be poured over the rice.
The dish is usually served with fried bits of rice paper of fried wonton wrappers.
Hamaguri nigiri is a traditional type of nigiri sushi. It consists of hand-pressed sushi rice that's topped with boiled hamaguri clam. The clam shells are first rubbed together under a stream of water in order to remove the slime. The clams are boiled in sake, then pried open and the flesh is removed.
The flesh is butterflied, while the leftover clam juice is typically mixed with soy sauce, sugar, and mirin, then simmered until it forms a thick sauce. The sauce is brushed over the assembled nigiri sushi, and it's then ready to be enjoyed without dipping.
MAIN INGREDIENTS
Nampo petrol clams are, as the name implies, clams cooked in petrol. They are a specialty of Nampo, a major port on the west coast of North Korea, usually enjoyed by work groups or rare foreign tourists visiting the city and its spa centers. Clams are sourced from the Yellow Sea and are arranged in concentric circles on a fireproof surface, facing down, then sprayed with petrol and set on fire.
There is a minimal risk of petrol getting inside the shell because clams do not usually open until forced by your fingers and nails. However, if they do open during the cooking or cannot be opened after they are removed from the fire, it's best to avoid consuming them.
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