Lake Ogawara Yamato Shijimi Clam (Aomori): season, origin and where to buy

Seasonal calendar

Shipped throughout the year.

Timing shifts with the weather and conditions in each region.

Official registration details (MAFF)

The registered description as published by the Ministry of Agriculture, Forestry and Fisheries.

Characteristics

Lake Ogawara Brackish Water Clam is a Yamato Shijimi (Freshwater clam; Corbicula japonica) caught in the Ogawara Lake. Generally, the size of the clam is over 1.5 centimeters. Due to its large size, it is enjoyed not only for a broth but also for its meat itself. Additionally, the use of engine motored boats is prohibited when towing catching equipment, but uses special catching equipment called “Jyoren”. This keeps shells undamaged, and helps maintain the freshness after shipping. The quality of Lake Ogawara Brackish Water Clam is controlled at the wholesale market, which only deal freshwater clam, and therefore the quality is high and always stable.

Link with the production area

The Lake Ogawara has adequate water and bottom sediment conditions that are suitable for the habitat of freshwater clams - making the area as a leading freshwater clam production site. Moreover, the area’s resource management to let the freshwater clams grow for approximately 4 years (above 15mm in length) and prohibit to catch the below size contributes to the sustainable production.

Characteristics and link with the area: Ministry of Agriculture, Forestry and Fisheries website (https://www.maff.go.jp/e/policies/intel/gi_act/register/s52.html)

Where to buy

As a rule, only products that meet the registered standard may use a GI name (with exceptions such as prior use). Check for the GI mark and the place of origin to tell it apart from ordinary products with similar names.

Buy from the producer group (opens in a new tab)Find on furusato nozei (opens in a new tab)Find online (opens in a new tab)

These links go to Japanese-language shops; check whether they ship overseas.

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FAQ

Large Yamato shijimi clams (Corbicula japonica) from Lake Ogawara in Aomori Prefecture. Fishers let them grow for about four years, to 15 mm or more, before harvesting, and a market dedicated to shijimi checks quality before shipment. They make a rich broth, and the meat itself is satisfying too.

Lake Ogawara Yamato Shijimi Clam is produced in Tohoku Town (including Lake Ogawara) and Rokkasho Village in Kamikita County, and Misawa City, Aomori Prefecture.

Lake Ogawara Yamato Shijimi Clam is shipped all year round. Shipped throughout the year.

Look for it via furusato nozei (hometown tax donation), online shops and the producer group's own shop. Check the GI mark and the place of origin before you buy.

Lake Ogawara Yamato Shijimi Clam was registered as a Geographical Indication on December 15, 2017 (Registration No. 52). The registered producer group is Lake Ogawara Fisheries Cooperative.