Blanch the nanohana and cut into 2 cm pieces. Rinse the clams well, and remove the clam shells, etc. Wash the rice.
Boil sake in a sauce pan and add the clams. Boil for about 2 minutes until it swells, drain the clams and separate from the liquid.
Once the boiled water cools, add it along with the other ingredients into the rice cooker. Add water until it reaches the amount needed to cook the 2 cups of rice. Mix lightly, lay the kombu lightly brushed with a paper towel and cook.
Once the rice is cooked, toss the clams and nanohana, let steam and it's done. Sprinkle white sesame seeds if you'd like to finish ♡
Story Behind this Recipe
Since nanohana was cheap.
Once you rinse the rice, it's better to drain and let rest in the strainer for a while. You can skip that step if it's a hassle! The asari will harden if you cook it too long, so be careful.