SHIJIMI in JAPAN, the Country of Longevity

SHIJIMI, a very popular Corbicula clam in Japan, has been appreciated as a source of healthy nutrition for thousands of years in Japan, where we live with the belief of "Eat healthy, live healthy".

→ "Eat healthy, live healthy"

SHIJIMI's Benefits After Alcohol Consumption

Japanese people have the custom of eating SHIJIMI miso soup for breakfast following a drinking. The great benefits of SHIJIMI have been confirmed by recent studies.

→ SHIJIMI's Benefits

YAMATO SHIJIMI in Aomori Prefecture

YAMATO SHIJIMI in Aomori Prefecture grow in brackish lakes, so it takes a few hours to remove sand from inside the shells At the same time they need to be kept fresh for cooking. After a long time of research and study, we have successfully established the method of extracting the nutrition from SHIJIMI into powder.

→ Features of KANSUKE

SHIJIMI Extraction into KANSUKE

KANSUKE is an epoch-making supplement that delivers SHIJIMI benefits anytime without losing any nutrition.
It has been approved as a nutritional functional food with Vitamin B12 and has been as a supplement for 20 years since Japan.

→ How to take KANSUKE・Nutrient component

Why is YAMATO SHIJIMI Special?

Aomori Prefecture has the two best lakes with the largest YAMATO SHIJIMI production.
Lake Jusanko has from both the Shirakami mountain range World Heritage Site and the Sea of Japan, and Lake Ogawarako contains rich blended water from Mt.Hakkouda and the Pacific Ocean. These two locations produce high quality, nutritious YAMATO SHIJIMI.


KANSUKE Quality

Lake Jusanko has been approved as GI (Geographical Indication Protection System) by Ministry of Agriculture, Forestry and Fisheries of Japan, for the best quality of YAMATO SHIJIMI production. KANSUKE is made of the high quality, pure YAMATO SHIJIMI harvested in Aomori Prefecture.

→ How to produce KANSUKE