Kuwana Clam (Hamaguri) — Sweet Grilled Shellfish

Kuwana hamaguri (桑名のはまぐり) are large clams harvested from the Ibi River estuary where freshwater meets Ise Bay, creating nutrient-rich waters that produce exceptionally sweet, plump clams. Kuwana clams have been famous since the Edo period, when they were served at Shichiri-no-watashi ferry station as a regional specialty for travelers on the Tokaido route. The clams grow larger than typical hamaguri (up to 10cm diameter) and have distinctive thick shells and bright orange meat.

The traditional preparation is yaki-hamaguri (焼きはまぐり, grilled clams) — clams grilled in their shells over charcoal until they open, then seasoned with soy sauce or eaten plain to appreciate their natural sweetness. The clam juice (汁, shiru) that collects in the shell during cooking is sipped as a briny, umami-rich broth. Kuwana's riverside restaurants specialize in hamaguri dishes, offering grilled clams, clam rice, clam miso soup, and clam hot pot (hamaguri nabe).