Simmered Clam in Soy Sauce Omusubi

Tsukudani (a kind of simmering) is common in traditional Japanese cuisine, and it refers to mini-dishes cooked using a mild shoryu (Japanese soy sauce) and white sugar. This time around, OMUSUBI lightly cooks the fresh and sweet clam meat in tsukudani style, so that they are not shrunk too much and retain their full mouthfeel. When we add fresh ginger to the rich sweet shoryu, we amplify the umami of the dish, which becomes deliciously light and goes well with plain rice, making the soft and chewy Japanese rice release more of its natural sweetness.