Shimane Prefecture's shijimi clams are a local specialty well known for their rich flavor and high nutritional value. In particular, the "Shijimi clams" harvested from Lake Shinji are a representative brand of Shimane, grown in a rich natural environment. Shijimi soup made with these clams continues to be loved by locals.

Let's explore the characteristics and history of clam soup.

Characteristics of Shijimi Soup

Shijimi soup, made with Lake Shinjishijimi clams, a specialty of Shimane Prefecture, is widely loved for its rich flavor and high nutritional value.

After thoroughly removing the sand, the clams are cooked, the scum is removed, and when the clams open, they are seasoned with soy sauce and miso. The dish is characterized by its deep flavor and rich aroma, which comes from the clam stock. In the area around Lake Shinji, it is popular as a clear soup in the summer and as a miso soup in the winter.

The key to cooking is not to overcook the shijimi. As the Izumo region proverb goes, "shijimi come from water," it is said that boiling them for just a moment is optimal. Not only can you enjoy the umami of the shijimi, but adding kelp brings out an even deeper flavor.

Shijimi clams are rich in ornithine, taurine, B vitamins, iron, calcium, and other nutrients, and are effective in improving liver function, relieving fatigue, and preventing anemia. They are a healthy food that is enjoyed on the daily dinner table.

The secret behind the deliciousness of Lake Shinji Shijimi

Lake Shinji, located in the central part of Shimane Prefecture, is the seventh largest brackish lake in Japan. It has an ideal environment where fresh water and sea water mix, and is widely known as "Japan's number one clam producing area."

This environment provides an abundance of plankton and minerals, allowing large, nutritious clams to grow. Clams are wrapped in black shells measuring 15 to 20 mm in size and are characterized by their thick flesh and rich flavor. When used in soups or cooked rice, the umami flavor is further enhanced.

Lake Shinjishijimi Shijimi is a local specialty that was announced in 1930 and is counted among the "Seven Treasures of Lake Shinji." The "Seven Treasures of Lake Shinji" refer to the seven seafood species that symbolize the bounty of Lake Shinji, and in addition to Shijimi, they include sea bass, Moroge shrimp, eel, cattle egret, carp, and icefish.

About 300 fishermen fish Lake Shinji for clams, using a variety of methods, including "hand-picking," where clams are picked by hand from a boat, "mechanical-picking," where the boat is propelled by an engine and the clams are picked by power, and "entering," where fishermen enter shallow waters to pick clams. The amount of clams caught is limited to about 100 kg per fisherman, and efforts to protect the clam ecosystem are thorough.

After being caught, the fishermen and their families carefully check the quality and deliver them to restaurants and accommodations in a fresh state. Widely loved for its taste and quality, "Lake Shinji Shijimi" is a specialty product representing Shimane Prefecture.

The history of Shijimi soup

Although it is not known exactly who invented Shijimi-jiru, it has been loved by Japanese people for a long time. In the past, it was common to see old ladies carrying boxes of Shijimi clams on their carts and selling them around town.

Shijimi fishing in Lake Shinji has a history of several hundred years, and was already taking place in the Nara period. Shijimi from Lake Shinji are also mentioned in the Izumo no Kuni Fudoki, one of the oldest historical books in Japan, and are deeply rooted as an essential food ingredient in the lives and culture of the local people.

During the Edo period, shijimi became an important source of income for the Matsue domain, and the protection and management of fishing grounds was promoted. Shijimi were also indispensable in festivals at Izumo Taisha Shrine and Matsue Castle. Furthermore, in the 1970s, they played a symbolic role in protecting the local nature as a symbol of the opposition movement against the desalination project of Lake Shinji.

In this way, clams are deeply connected to the culture and history of Shimane Prefecture, and are still beloved as a source of local pride today.

Tourist spots in Shimane Prefecture

Shimane Prefecture, where you can enjoy clam soup, has a variety of tourist spots. This time, we will introduce three particularly popular spots in Matsue City, also known as the "City of Water."

Matsue Castle

Matsue Castle is a historic castle built by Lord Horio Yoshiharu between 1607 and 1611. It is also known as Plover Castle, as its roof resembles a plover spreading its wings. From the castle tower, you can get a 360-degree view of the town of Matsue, offering a magnificent view. It was designated a National Treasure in 2015, and its value as one of the 12 remaining castle towers has been recognized.

There are walking paths around the castle, where azaleas and camellias create beautiful seasonal scenery. In spring, the castle holds a castle festival, attracting many visitors who come to view the cherry blossoms. You can also enjoy the beauty of Matsue Castle from the water on the Matsue Horikawa Tour, which takes you around the moat.

Matsue Vogel Park

Matsue Vogel Park is a paradise for flowers and birds that spreads along the lakeside, and is a theme park that boasts one of the largest greenhouses in Japan. Colorful flowers, mainly begonias and fuchsias, bloom all year round. It is said that if you sit on the "Happy Chair" surrounded by ivy geranium flowers, you will be bound by a strong bond.

There is also a corner where you can feed the birds directly, and you can have the rare experience of interacting with toucans and owls. The sight of the penguins strolling around the park is particularly adorable and is a popular event. The greenhouses are connected by a covered corridor, so you can enjoy them comfortably even on rainy days, making it the perfect tourist spot to spend some quality time with your family, friends, or loved ones.

Lake Shinji

Lake Shinji is the seventh largest lake in Japan, spanning Matsue and Izumo cities in Shimane Prefecture, with a circumference of 47km and an east-west length of 17km. Its rich natural environment is also known as a migratory site for waterfowl, and it was registered under the Ramsar Convention in 2005. More than 240 species of birds, including white-fronted geese and whooper swans, live here, making it a popular birdwatching spot.

Lake Shinji is also famous for its beautiful sunsets. The spectacular view of the sun painting the lake's surface crimson red and the silhouette of Yomegashima Island rising up at dusk has been selected as one of the "Top 100 Sunsets in Japan." The sunsets seen from the lakeshore or the deck of the sightseeing boat "Hakucho" are exceptional, attracting many tourists and locals alike.

How to get to Shimane Prefecture

Shimane Prefecture, which is attractive for its gourmet food and sightseeing, has a variety of ways to access the prefecture, including convenient access from Japan's three largest cities: Tokyo, Osaka, and Nagoya.

From Tokyo, there are direct flights to Izumo Enmusubi Airport or Hagi Iwami Airport, the flight time is about 1 hour 30 minutes. From the airport, you can reach Matsue City or Izumo City center in about 30 to 40 minutes by limousine bus.

Direct flights to Izumo Enmusubi Airport are convenient from Osaka, with a flight time of about 45 minutes. Direct flights to Izumo Enmusubi Airport are also available from Nagoya, with a flight time of about 1 hour and 20 minutes.

We also recommend taking a leisurely drive to Shimane Prefecture. Find the best way to get there.

summary

Shijimi soup, packed with the delicious flavor of the shijimi clams grown in the nature of Lake Shinji, is exceptionally delicious. Not only is it enjoyed daily in local homes, but its rich flavor has also made it popular with tourists.

If you visit Shimane Prefecture, be sure to try the delicious clam soup.

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