Shijimi Jiru (しじみ汁)

A small bowl of soup arrives at a table in Matsue. Inside, dozens of tiny dark clams sit in a steaming broth. This is Shijimi Jiru (しじみ汁), the clam soup of Shimane Prefecture, made with Yamato shijimi from nearby Lake Shinji. It looks humble, yet locals take it seriously. Traditionally, cooks around the lake served it as a clear broth in summer and as miso soup in winter. This guide explains that difference, how locals cook the soup, and how it tastes. It also answers the question many visitors ask at the table: are you supposed to eat the clams? TOCWhat Is Shijimi Jiru? Shijimi jiru is a Japanese soup of small shijimi clams and water, finished with miso or as a lightly seasoned clear broth. People enjoy it across Japan. In eastern Shimane, however, the local version uses wild-harvested Yamato shijimi from brackish Lake Shinji, between Matsue and Izumo. Quick FactsJapanese nameしじみ汁 (shijimi jiru)RegionEastern Shimane Prefecture, around Lake Shinji (Matsue and Izumo)Main ingredientYamato shijimi (Corbicula japonica), a brackish-water clamTwo stylesMiso soup (traditionally winter) and sumashi, a clear broth (traditionally summer)Peak seasonsDoyo (midsummer) shijimi around July; kan (...