These rice bowls are made with surf clams, a classic taste of winter in Misawa.

In Misawa City, efforts to develop local delicacies have focused on surf clams out of a desire to make the most of traditional ingredients. Surf clams from Misawa are sweet with a chewy texture and a juicy taste packed with umami. Misawa surf-clam rice bowls were invented so that more people could try the clams by easily enjoying them at a restaurant.

Surf clams from Misawa, which is known as a port with some of the largest catches of surf clams in Japan, are a fine delicacy available only in winter. (The season runs from December to the end of March.) They are characterized by their fleshiness and rich aroma and sweetness.

Made with freshly caught surf clams, Misawa surf-clam rice bowls have become a winter specialty of the city. By definition, they must use surf clams from Misawa (caught between December 1 and March 31). Each restaurant devises its own seasonings and cooking method, so you can enjoy them in various ways including boiled, stir-fried, deep-fried, and more.