One of the indispensable ingredients in the Japanese diet is the "asari" clam.
Asari clams are bivalves that can be purchased throughout 1 whole year, but did you know that they actually come into season around autumn?
Precisely because asari clams are so easy to purchase, pairing them with wine is something well worth enjoying.
In this article, we explore pairings between asari clams and wine.
We will introduce combinations that are easy to recreate, so please be sure to try them.
Getting to Know Asari Clams
We have summarized key points about asari clams below.
- What are asari clams?
- Asari clams have two seasons a year
- How to choose delicious asari clams
Let's take a look at each of these.
What are asari clams?
Asari is a collective term for bivalves belonging to the genus Ruditapes.
Specifically, they are bivalves belonging to the family Veneridae in the subclass Heterodonta, and mainly inhabit sandy, gravelly, or muddy bottoms ranging from the middle intertidal zone down to a depth of about 10m.
While the shell markings look similar at first glance, they are diverse; although their patterns follow regular arrangements, differences appear depending on the region where they live and other factors. (They are also understood to be genetically inherited.)
They are widely distributed from the Korean Peninsula to Europe, North America, and Southeast Asia; in Japan, their main production areas extend from Hokkaido to Kyushu, especially on the Pacific coast, which features tidal flats with low salinity and slightly higher water temperatures.
Asari clams have a long history and are famously known from the shells excavated at Jomon-period shell middens ("kaizuka") discovered throughout Japan.
Cherished by the Japanese as an essential shellfish, specialized asari clam peddlers even roamed the streets during the Edo period.
In recent years, consumption of asari clams has reportedly been declining on a national average, yet they are nutritious, delicious shellfish that our ancestors also valued and consumed.
If you see asari clams at the seafood counter, why not pick some up?
Asari clams have two seasons a year
Asari clams come into season 2 times in 1 year.
Those periods are "spring" and "autumn."
Because asari clams can be seen at seafood counters all 1 year round, many people have likely never given thought to their seasonality.
Indeed, not only can asari clams be enjoyed throughout the 1 year, but there are also many processed products, so it might be difficult to grasp the image of their peak seasons.
The two reasons why asari clams come into season in spring and autumn are as follows:
- They enter their spawning season
- Water temperatures reach optimal levels
Specifically, the peak seasons for asari clams are considered to be from April to May in spring, and from September to October in autumn, when they enter their spawning periods.
In addition to accumulating ample nutrients prior to spawning, their gonads enlarge to produce eggs, so they appear on store shelves plumper and meatier than usual.
Furthermore, because spring and autumn bring optimal water temperatures, they feed abundantly, making them more likely to plump up and concentrate their umami.
Although spring is especially regarded as the most delicious period, autumn asari clams are by no means inferior.
If you are going to eat asari clams, aiming for their peak seasons is highly recommended.
How to choose delicious asari clams
When choosing delicious asari clams, check their patterns and condition.
First, it is said that ones with distinct colors in their patterns—that is, clear stripes—are best.
It is also said that flatter clams are tastier.
Clams with shells that are tightly and firmly closed, and that vigorously squirt water from their siphons when placed in salt water for purging sand, are proof of high freshness.
Incidentally, while size, color, and shape are criteria by which asari clams are evaluated, there does not seem to be any major difference in the taste itself.
However, suitable cooking methods vary depending on size, and larger sizes have more meat, which will increase your level of satisfaction.
Nutrition and Flavor of Asari Clams
Asari clams are nutritious shellfish.
Among other nutrients, they are rich in minerals, containing abundant iron, potassium, calcium, as well as zinc, which Japanese people often lack. (Incidentally, when cooking with heat, adding vinegar allows you to efficiently absorb calcium that dissolves from the shells.)
Furthermore, they contain nutrients that serve as sources of nourishment and vitality, such as arginine, a type of amino acid, and taurine, making them an ingredient you would want to consume every day.
Now, when pairing asari clams with wine, the key component is umami.
Because it is said that raw consumption of asari clams should be avoided, they are almost always eaten cooked.
According to one study, the odor compounds released when boiling asari clams are isobutyric acid, n-butyric acid, trimethylamine, and hydrogen sulfide, whereas shijimi clams exhibited a higher proportion of somewhat stronger odor components.
For this reason, it is suggested that shijimi clams tend to be used in miso soup or with lots of aromatics, while asari clams are often prepared simply in clear soups.
A wide range of recipes exists for asari clams, and that delicate aroma that is not overly assertive may be the reason.
Because they possess the distinctive salinity and bitterness of shellfish, it is best to be mindful of those traits when pairing with wine, while focusing primarily on aligning with their umami components.
The hallmark umami component of asari clams is "succinic acid," and wine also consistently produces succinic acid as a byproduct of yeast metabolic activity.
However, unlike sake, it is not present in vast quantities, and its content seems to vary depending on grape variety and production region.
In addition, asari clams are rich in amino acids such as taurine, glycine, alanine, and glutamic acid, making them a treasure trove of umami.
With these characteristics of asari clams in mind, let's select a wine.
Pairing Wine with Asari Clams
When pairing wine with asari clams, what kind of wine would be ideal?
Let's explore this below.
White Wine as a Baseline?
When pairing wine with asari clams, white wine is likely the first thing that comes to mind for many people.
Dishes like alle vongole or wine-steamed clams—featuring the fragrance of garlic, the refreshing scent of parsley, savory broth, and buttery richness—are packed with elements that make you want to pair them with a fresh white wine.
However, the crucial point is which variety to choose.
A common choice is a fresh Chardonnay with a distinct citrus aroma that complements the characteristic seafood flavor and salinity of asari clams.
Furthermore, a wine grown near the sea that offers a subtle hint of salinity can be expected to show outstanding compatibility.
Additionally, in terms of mineral nuances, a Chablis-style Chardonnay might also be wonderful.
However, as a white wine that pairs with squeezed lemon, offers fruity flavor, and possesses firm acidity along with richness, Vermentino seems to be recommended in Italy.
While it depends on the richness of the sauce used to prepare the asari clams, for light dishes, wines that are fresh, aromatic, and display a sense of salinity are ideal.
Furthermore, when considering adding umami to the aforementioned elements, sparkling wines made using the traditional method with extended aging, such as Champagne, are especially recommended.
A Blanc de Blancs made exclusively from white varieties, displaying fresh, youthful nuances and sharp acidity while also offering the complexity brought by aging, will show magnificent harmony with asari dishes.
In terms of Japanese wine, high-quality Delaware or sur lie-style Koshu are also recommended.
Muscat Bailey A is a Great Match
Can asari clams be paired with red wine?
While red wine's smoky nuances, tannins, and ample fruitiness might seem slightly mismatched with asari clams at first glance, focusing on "umami" reveals the potential for a great pairing.
Especially when thinking about casually pairing asari clams and wine in daily life, as Japanese wine fans, we naturally want to try pairing them with Muscat Bailey A.
Its aroma has fruity, sweet-and-sour fruit nuances, its palate is delicate, its tannins are smooth, and its light to medium body features crisp acidity, so it is unlikely to clash with the delicate flavor of asari clams.
It also carries spicy nuances, which should harmonize nicely with the aroma of cooked asari clams.
Moreover, a key factor is succinic acid; Muscat Bailey A is considered a variety that contains a relatively high amount of succinic acid among red wines, allowing one to distinctly perceive umami.
Therefore, it harmonizes with the overflowing umami from asari clams, and can be expected to make asari dishes taste even more delicious.
A recommended recipe for this is a dish using miso, asari clams, and butter.
There are many who get excited just hearing the words "miso butter," and if asari clams are prepared with that flavor profile, there is no way they won't match Muscat Bailey A.
Incidentally, for asari dishes where you might otherwise want a white wine like those mentioned above, rosé is also recommended, so be sure to give that a try as well.
Miso-Butter Steamed Asari Clams and Muscat Bailey A
This time, we paired asari clams with Muscat Bailey A.
The asari clams were prepared as a simple sake-steamed dish, but we dissolved miso in sake and also added butter.
Although it is a dish with distinct seasoning, the unique flavor of the asari clams can be clearly tasted.
Beyond the natural affinity between miso and Muscat Bailey A, adding asari clams layered in extra umami, resulting in an even more rewarding pairing.
The richness of the butter is also cut through by the tannins and acidity of Bailey A, leaving a clean impression despite the richness.
The remaining broth can be dipped with baguette, or tossed with boiled pasta and enjoyed alongside Muscat Bailey A.
Conclusion
Asari clams are an indispensable ingredient for the Japanese.
They are shellfish packed with umami from succinic acid, and because they are not overly assertive, they can be used in a wide range of dishes.
Depending on the cooking method, they pair easily with both white and red wines, making them a perfect match for Japanese wine, which is fresh and rich in umami.
Although we paired them with Muscat Bailey A this time, any light Japanese red wine should pair relatively easily.
Why not try out various pairings for yourself?
References
https://www.kaiseiken.or.jp/umimame/umimame71.html
https://www.kyosyokuinzaidan.jp/column/mimiyori/clams.html
https://kaken.nii.ac.jp/ja/file/KAKENHI-PROJECT-19700575/19700575seika.pdf