Emulsified salt-boiled hamaguri soup塩煮はまぐり霞仕立て

低温で調理し、蛤から引き出された旨み。
その煮汁を乳化させ、なめらかな出汁に仕立てる。
見た目はミルクでも、口の中でさわやかに広がる磯の香り。

Cooking at a relatively low temperature really draws the umami flavor out of the clams.
We then emulsify the broth and turn it into a smooth soup stock.
While it may look like milk, it has a maritime aroma that gently spreads throughout your mouth.