72 each Manila clams
48 each shrimp, unshelled (head on if available)
48 each scallops (in shell if available)
24 each cracked king crab legs
4 1/2 pounds oyster mushrooms
1 1/2 pounds green onions, cut into 2-inch pieces
24 lemon slices
12 cups sake
3 cups Kikkoman Soy Sauce
Shichimi togarashi (Japanese seven-spice mixture), as needed
For each serving, to order: In individual clay pot with glazed interior, arrange 3 Manila clams, 2 shrimp, 2 scallops, 1 crab leg, 3 ounces mushrooms, 1 ounce green onions and 1 lemon slice. Pour over 1/2 cup sake and 2 tablespoons soy sauce; sprinkle with shichimi togarashi.
Cover and cook over high heat 5 minutes or until clams and scallops open and shrimp and crab turn pink. Serve immediately, removing lid at table.
Recipe by Chef Gene Kato, Japonais Restaurant, Chicago
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Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
