Makes 4 servings

Ingredients

• 16 hanaguri clams
• ½ tsp salt
• 3 cups water
• 1 tbsp sake
• 1 tsp soy sauce
• 1 bunch of nabana (a type of flower)

Method

1. Soak clams in salted water.
2. Wash the clams well.
3. Boil nabana for a few minutes and cool it in cold water.
4. Drain nabana and cut it into bite-sized pieces.
5. Put water and clams in a pan and heat until the clams open.
6. Remove the clams and strain the soup.
7. Put the soup back in a pan and season with sake, soy sauce, and salt.
8. Place 3-4 clams in a soup bowl and pour the hot soup over them.
9. Garnish the soup with boiled nabana.