Fukagawa Meshi

Rinse Japanese short-grain rice thoroughly under cold running water until the water runs clear. Drain and let it soak in 500g fresh water for 30 minutes, then cook in a rice cooker or pot according to package instructions.

Purge Asari clams by soaking them in a bowl of 3% salted water (30g salt per 1000g water) for at least 30 minutes in a dark place. Rinse the Asari clams well under cold running water.

Prepare the simmering liquid: In a medium pot, combine Dashi stock, Koikuchi soy sauce, Mirin, Sake, and Granulated sugar. Bring the mixture to a gentle simmer over medium heat.