Giant clam

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seasonal peak

January / February / March / April / May

The Shakogai (giant clam) is a type of large bivalve shellfish that inhabits Okinawa’s coral reefs, with six varieties confirmed in the region. Of these, a relatively small variety known as the Himejako (“boring clam”) is the one most commonly eaten. Rarely shipped outside the prefecture, it is enjoyed locally as sashimi or sushi, and also in dishes such as clear soup, miso soup, or pan-fried with butter. The adductor muscle has a delicate flavor and sweetness, while the mantle, known as himo, is noted for a strong sea aroma and pleasantly chewy texture. The reproductive gland, called tōfu for its appearance and texture, also has a rich flavor.

See restaurants where you can eat this ingredient

Giant clam

Restaurants using this ingredient

Shima Tōfu Haru Obā Shokudō

Izakaya Onna Tsubaki

Restaurants where you can buy this ingredient

Okinawa-shi Gyogyō Kyōdō Kumiai Payao Chokubaiten

Farmers Market Haebaru Kugani Ichiba

Tomari Iyumachi

Itoman Gyogyō Kyōdō Kumiai Osakana Center