Editing Clam (section)

==== Japan ====
In Japan, clams are often an ingredient of mixed seafood dishes. They can also be made into [[hot pot]], [[miso soup]] or [[tsukudani]]. The more commonly used varieties of clams in Japanese cooking are the '''Shijimi''' (''[[Corbicula japonica]]''), the '''Asari''' (''[[Venerupis philippinarum]]'') and the '''Hamaguri''' (''[[Meretrix lusoria]]'').<ref>{{Cite journal|last1=Kasai|first1=Akihide|last2=Toyohara|first2=Haruhiko|last3=Nakata|first3=Akiko|last4=Miura|first4=Tsunehiro|last5=Azuma|first5=Nobuyuki|date=2006-01-01|title=Food sources for the bivalve Corbicula japonica in the foremost fishing lakes estimated from stable isotope analysis|journal=Fisheries Science|language=en|volume=72|issue=1|pages=105–114|doi=10.1111/j.1444-2906.2006.01123.x|bibcode=2006FisSc..72..105K |s2cid=26905032|issn=1444-2906}}</ref>