Hokkimeshi
A winter delicacy from the seas and lands of Miyagi—The heartwarming taste of "Hokkimeshi"

About Hokkimeshi

Hokkigai (ホッキ貝, North Pacific surf clam), officially known as ubugai, is a large bivalve mollusk. With its impressive size and exquisite taste, it has earned the nickname "King of Shellfish."

Hokkigai is rich in Vitamin B12, ranking among the top seafood sources for this nutrient. Vitamin B12 plays a crucial role in producing hemoglobin in red blood cells and maintaining proper nerve function. Additionally, the clams are packed with taurine, which is known for its benefits in reducing cholesterol, enhancing heart and liver functions, improving vision, promoting insulin secretion, and helping prevent high blood pressure.

Hokkigai is in season from winter to spring. While Hokkaido leads domestic production, Isohama Port in Yamamoto Town, Miyagi, has long boasted the highest landings in the region. To preserve resources, the local fisheries cooperative enforces a size limit of at least 9.5 cm for the clams, ensuring large, high-quality hokkigai. These prized clams are not only cherished as a luxury sushi topping but also enjoyed in the flavorful local dish, "Hokkimeshi."

Hokkimeshi consists of fresh hokkigai simmered in a soy-based sauce, then served over rice cooked with its savory broth. This dish, deeply rooted in Yamamoto Town's hokkigai fishing tradition, started as a humble homemade meal but gradually became a local specialty featured in restaurants. Today, it stands as one of the town's signature dishes.

Hokkimeshi is best enjoyed between December and May, when the clams are in season. During this time, you can find it served in restaurants in southern Miyagi, including Yamamoto, Watari, and Sendai. Shelled hokkigai is also sold at supermarkets and fish markets, making it easy to prepare at home and a feature on many households’ tables at least once a season.