"Shigure-hamaguri (clams cooked in a soy-based sauce) is a traditional food from the Edo period, known throughout Japan for 200 years as travelers visiting Ise, a place of pilgrimage, bought them as souvenirs.
The most popular way to eat shigure is in ochazuke (rice with green tea). Place shigure on top of warm rice and pour hot tea over it. This way of eating shigure is also mentioned in the song ""Kuwana no Tono-san."" Ready-to-eat ochazuke sets are available in reusable Japanese-patterned drawstring bags.

2 servings per set
2 packs of Shigure-hamaguri (10g each)
2 packs of ochazuke powder
2 packs of shredded nori(seaweed)
Shelf life: 6 months at room temperature

Ochazuke-in-Monaka made with aromatic Ise tea.
Enjoy the vivid dark green ochazuke.
Inside the hamaguri-shaped monaka (thin crisp wafers made from mochi) are ingredients for ochazuke with Ise tea and seafood.
Break the monaka into pieces, place them on a bowl of rice, pour hot water (about 150cc) over the rice, and enjoy.

9 servings per set: 3 packs of kaibashira (adductor muscle of a clam), powdered aosa (seaweed), and shrimp
Shelf life: 6 months or longer at room temperature

Onigiri rice balls mixed with shigure scallions are broiled and then re-broiled with a special sauce.
The thick, plump rice balls with a savory flavor are sure to stimulate your appetite.
Heat in a microwave oven (500W) for 90 seconds while frozen.
It is also delicious as ochazuke (rice with tea and dashi broth).

12 servings (80g each)
Shelf life: 180 days frozen