Edo Fishermen's Bowl · Clam Rice
Fukagawa-meshi
Photo: Yamaguchi Yoshiaki / Wikimedia Commons · CC BY-SA 2.0
There are two classic styles: the fishermen's original bukkake, clams in miso broth poured over rice, and a later takikomi version with the rice cooked in the clam broth, which was easier to pack as a lunch.
Asari clams are simmered with green onion, and sometimes tofu or fried tofu, in a miso-seasoned broth and poured over a bowl of rice, or the rice itself is cooked in the clam broth and topped with the clams.
Why it's made this way: The dish takes its name from Fukagawa, an Edo Bay tidal-flat fishing district; land reclamation in the 20th century drove the fishing fleet out and the dish nearly vanished, until the 1986 opening of the Fukagawa Edo Museum, which recreated the old neighborhood, helped put it back on Tokyo menus as a heritage dish.
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