the host of this show "Cooking with Dog."

First, dissolve the salt in a bowl of water,

making 3 percent salinity equal to seawater.

Place a mesh strainer in a tray

and distribute the asari clams into it.

Pour the salt water over the clams until almost covered.

Cover to avoid letting any light in the tray

and let it sit for 2 to 3 hours.

Now, let’s remove the cover.

Did you see that?!

A dark place helps the clams to spit out the sand

and the mesh strainer avoids allowing the sand in again.

Place the clams into a bowl

and add water.

Then, thoroughly rinse the clams,

scrubbing the shells against each other.

Place the clams into another bowl.

Add water again.

Scrub the shells against each other,

rinsing the clams thoroughly.

Finally, rinse them under running water

and then place onto a plate.

Now, let’s cook the clams.

Place the clams into a pot

and pour water over them

until they’re almost covered.

Cover with a lid.

Then, turn on the burner.

Cooking the clams gradually will help to make the savory dashi stock.

When the clams begin to open, uncover.

Remove the clams with tongs as soon as the shells are open.

This will help to avoid overcooking.

Remove all the clams

and turn off the burner.

Ladle out the foam from the broth.

Then, strain the clam broth with a paper towel,

removing the sand completely.

Now, remove the clams from the shells.

Using a spoon, scrape off the connecting muscles

so that the meat can be removed easily.

Here, Chef will show you the deshelling process slowly.

Got it?

Pour some clam broth over the meat.

This will keep the clams from drying

and also help them absorb the savory broth.

Let’s cut the vegetables.

Slice the long green onion into 5 millimeter

or about a quarter inch slices using diagonal cuts.

Cut the carrot into thin slices

and then slice into thin strips.

Cut the aburaage, thin deep-fried tofu in half

and slice into thin strips.

Remove the excess oil with a paper towel before slicing.

And now, let’s make the fukagawameshi.

First, add water to the clam broth

until it reaches 300ml or about one and a quarter cups.

Then, pour the broth into a pot.

Ladle the broth into a bowl of miso,

dissolve it with a balloon whisk

and then add the diluted miso into the pot.

Add the sake,

mirin,

sugar

and the shredded ginger root.

Add the carrot,

aburaage, thin deep-fried tofu

and the white part of the long green onion.

Lightly stir the ingredients.

Cover and bring it to a boil on medium heat.

When it begins to boil, reduce the heat to low

and simmer for 2 to 3 minutes.

Add the clams

and the green part of the long green onion.

Bring it to a boil again

and then turn off the burner.

Now, place the fresh steamed rice into a bowl.

Ladle the clams and vegetables onto the rice.

Then, pour the clam miso broth over it.

Top with the shredded nori seaweed.

Finally, sprinkle on the shichimi, seven flavor chili powder to taste.

There are 2 types of fukagawameshi

and today’s dish was originally made by the fishermen

in Fukagawa near Tokyo Bay.

Another fukagawameshi is a type of takikomi gohan,

where the rice is cooked along with the clam meat and seasonings.

Be careful not to overcook the clams

to keep them from getting tough and shrinking.

Good luck in the kitchen.