from Yuriage

Red clam

Sweetness and texture, aroma of the sea through the nose

Red clams grown in the plankton off the coast of Yuriage, which is nourished by the Ou Mountains and the Abukuma Mountains, have a stronger taste and flavor than those from other regions. They also have a beautiful body color that is ideal for red clams.
The tighter the meat is, the more you chew it, the more you can smell the aroma of the sea and feel the sweetness of the sea.

About 80% of Yuriage red clams are shipped to the Tokyo metropolitan area, and they are a high-end foodstuff that is sometimes traded at a high price. Compared to other production areas, Yuriage red clams have a better color, taste, and aroma, and are truly one of the best in Japan, a specialty of Natori City.

Sendai Bay (off the coast of Yuriage), where Yuriage red clams live, is a rich fishing ground with a lot of plankton due to nutrients from the Ou Mountains and the Abukuma Mountains pouring in from the Natori River and the Abukuma River. The red clams that grow for about four years before being caught there have a rich taste, strong flavor, and ideal flesh color.