About Sakamushi (Japanese Sake-Steamed Dishes)
Sakamushi is a traditional Japanese cooking method where ingredients are steamed with sake (Japanese rice wine).
The gentle aroma and umami of the sake infuse into the ingredients, enhancing their natural flavors.
It’s especially well-suited for shellfish, fish, chicken, and vegetables.
Since it requires minimal seasoning and no oil, it’s a simple yet healthy way to enjoy the full, fresh taste of the ingredients.
While there’s no clear record of when sakamushi first appeared, it’s believed to have developed naturally from the deep-rooted tradition of sake and steaming in Japanese cuisine.
As early as the Nara and Heian periods (8th–12th centuries), sake was already used in noble households to impart flavor, especially when meat was restricted under Buddhist dietary customs.
Cooking seafood with sake became a common way to extract umami.
In the Edo period (17th century), one of Japan’s earliest cookbooks, Ryōri Monogatari, described using sake in steamed dishes—methods that bear a close resemblance to modern-day sakamushi.
Later, during the Meiji era (late 19th century), the growth of railway networks and distribution systems made fresh seafood more readily available in urban areas.
As a result, dishes using clams and other shellfish became more common in home cooking.
Since shellfish are highly perishable, quick and flavorful cooking methods like sakamushi became popular.
From the mid-Meiji period onward, recipes for sake-steamed dishes began appearing in household magazines and newspapers, and sakamushi gradually became a beloved part of everyday Japanese home cooking.
20 minutes
Yoshiro Takahashi
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 1 lb Manila clams (in-shell)
- sliced scallions (for garnish)
- small amount of salted butter
- 1 cup water (for soaking clams)
- 1 tsp. salt (for soaking clams)
- A7 tbsp. Japanese sake
- A1/3 cup frozen corn
- A1 tsp. powdered dashi soup stock
- 1 tsp. soy sauce
INSTRUCTIONS
Preparation
Remove the sand from the clams
Fill a shallow tray or pan with 1 cup of water. Add a teaspoon of salt and stir until dissolved. Place the Manila clams in the tray evenly so that the water covers them about half-way, then cover the tray with aluminum foil or newspaper.
Place in the refrigerator for 1-2 hours, then drain the water.
Depending on the area where the Manila clams were harvested, they may have more or less sand in them.
- 1
Place Manila clams, Japanese sake, frozen corn, soy sauce, and powdered dashi fish stock in a frying pan. Heat over medium until it begins to boil.
Once it begins to boil, reduce to low heat and place a lid on the pan. Let simmer until the Manila clams have opened, the sign that they are fully cooked. Remove from heat.Cooking SafetyBe sure to use medium or low flame when cooking to avoid the alcohol catching on fire.
- 2
Cut the butter into small pieces and place over the Manila clams. Once the butter has melted, sprinkle with scallions and serve.
RecipeID
13
Tips & Notes
・Sake-steamed Manila clams are not just a dish commonly made in Japanese homes; they are also a standard dish in restaurant-bars called Izakaya.
While this dish is commonly made with sake-based cooking liquor, it is sometimes modified by using white wine or beer.
Fresh Manila clams still in the shell will give the dish the strongest umami flavor, but frozen clams or ones that have been shelled can also be used with good results.
It is also common to leave out the powdered dashi fish stock when using a strong-flavored clam like Manila clams, so as to enjoy the full flavor of the clam itself.
・A note about removing sand from the clams：The salt water in the recipe uses the same 3% salt:water ratio as the ocean.
Be sure to not fully immerse the clams in salt water or they will not open to release the sand. In cold climates, if the room is chilly, you can leave the soaking tray on a counter and do not need to put them in the refrigerator.
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Born in 1988 in Kawasaki, Kanagawa Prefecture, I was inspired by my father, a traditional Japanese chef, and learned cooking fundamentals early at my family’s restaurant. After graduating from Senshu University’s Faculty of Law, I worked in sales at Nippon Shokken Co., Ltd., then as a restaurant manager, before completing a professional food coordinator program and starting my career as an independent culinary expert. I hold nine food-related qualifications, including Professional Chef’s License, Sake Sommelier (Kikisake-shi), Certified Sommelier (ANSA), and Vegetable Sommelier, and was the youngest to earn the advanced title of Certified Lecturer in Sake Studies. While rooted in Japanese cuisine that highlights natural flavors, my repertoire spans ethnic, Italian, and organic dishes. In 2015, I joined a project by Japan’s Ministry of Agriculture, Forestry and Fisheries and JICA, promoting Japanese cuisine domestically and in countries such as France, Paraguay, Bangladesh, and Serbia. A passionate triathlete, I have achieved top finishes in domestic competitions, won my age group at the 2018 Tomonoura Triathlon, and represented Japan at the Age Group World Championships in Australia (2018) and Switzerland (2019). Known as “the running chef,” I collaborate with sports brands and health media, advocating the integration of food, health, and sports. Since 2020, I have served as Official Athlete Food Coach for the Japan Para Table Tennis National Team, supporting athletes’ nutrition. In 2022, I became a father and now balance parenthood with my culinary and athletic careers.