The small freshwater clams, known in Japan as "shijimi," are in season in summer and winter. This week, we'll show you how to prepare them in a red miso soup. Since clams in soup produce good ...

“In spring, I make miso soup with cabbage or Manila (asari) clams. In summertime, I’ll add fresh sweet corn or sliced okra. We also enjoy refreshing cold miso soup when the weather is very hot!

these might include add-ins like mushrooms or even dried clams. If you have any dietary restrictions, you may also want to ...