▲A special product using flechy ear shell in Ise
▲Turban shell in Shima mixed with fresh basil paste.
Best for pasta and garlic toast.
▲Fresh and big oysters from Iseshima packed with extra virgin olive oil
▲Big oysters from Iseshima boiled down in special soy sauce made from ingredients in Mie.
▲Turban shell from Iseshima and seasonal seaweed boiled down in special soy sauce made from ingredients in Mie.
Goes well with steamed rice.
▲Good-quality tuna from Shima sea, smoked and boiled down in special soy sauce made from ingredients in Mie.
Smoked tuna, Smoked mackerel
Kombu, Wakame, Sea lettuce
There is also boxed type, which is good for souvenir and gift.
Home of “Shigure clam” is near Ibi River, Akasuka port (both located near Kuwana-shi) and people started manufacturing Shigure clam from about 1690, in Edo era.
Shigure clam had better clam taste and better keeping quality so it was very famous for souvenir.
We put boiled and stripped clams in large pan and boil them down in soy sause in traditional way, which is called “”Fukashini”” to make Shigure clam.
We add chopped ginger to give a flavor.
Shigure clam in Kuwana is soft and tasty clam product with soy sauce flavor, made by traditional way from Edo era.
Clam, abalone, turban shell, seaweed and opossum shrimps… we use carefully selected ingredients.
We blend some kinds of local soy sauce specially for our Shigureni.
We carefully control fire and steam, always check amount of moisture and sugar and salt content of ingredients to make perfect Shigureni.
Minamifukusaki 1291-1, Kawagoe-cho, Mie-gun, Mie 510-8124 Japan