Shijimi/蜆 is a small bivalve shellfish called Corbiculidae of the Cyrenidae family with the common name of “basket clam” abroad. That is for its scientific explanation!
They are a very popular shellfish in Japan and elsewhere, mainly used in soups. One can buy them already cooked and seasoned at supermarkets here.
The Missus used a small pack that she spread over the rice before steaming it. The preserved shijimi will give a lot of great taste to the rice as their flavors will mix quickly with the water.
Once the rice cooked, the Missus mixed the whole with the addition of her own pickled Japanese pepper/山椒/sanshyou.
She finally decorated the dish with some pockled fuki/蕗/giant butterbur stems from Nagano Prefecture for extra seasoning.
Pity there is no country with a flag bearing the colors green, yellow and mauve!
As we have just received mounds of spinach from the Missus’ family garden, she lightly boiled them before seasoning them with gomadare/sesame dressing.
As for the tamagoyaki/Japanese omelette she included fine strips of ham and cheese to the eggs!
The pink/violet/mauve potatoes (not sweet potatoes!) from her family garden make for great salad with chick peas!
As for the last touch she added lettuce and plum tomato for colors and nutrients!
Another satisfying and yummy bento!
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