First installment of a new series to savor the "Awa-i" of the seasons: "Clams and Bamboo Shoots, the Sprouting of Spring"

Wakuden (Higashiyama-ku, Kyoto City) will launch a new series called "Toki no Awai Nabe" (Hotpot of Seasonal Transitions), focusing on the ephemeral flavors born from the overlapping of the changing seasons.
As the first installment, "Clams and Bamboo Shoots, the Sprouting of Spring" will be offered for a limited time and quantity.
What emerges in this single pot is a flavor unique to this time of year, where the shifting seasons intertwine. We will deliver that moment that arises through all five senses.

■ Product Overview
Product Name: Clams and Bamboo Shoots, the Sprouting of Spring
Series Name: Toki no Awai Nabe
Price: 32,400 yen (tax included)
Sales Quantity: Approximately 200 sets planned in total for the period
Sales Period: April 10-12, April 17-19, April 24-26, May 1-3, 2026 (limited to 3 days each)
Product details here: https://shop.wakuden.kyoto/shop/c/c1299/

■ Savor the Sprouting Spring in a Single Pot
The first installment, "Clams and Bamboo Shoots, the Sprouting of Spring," transfers the atmosphere of the season, which begins to sprout after the stillness of winter, directly into a single pot. Tender bamboo shoots emerging from soft soil, plump clams infused with the scent of the tide, and fresh wild greens are layered to embody the breath of the spring season.
This hotpot is crafted so that the impression changes as you continue to eat.

First, only bamboo shoots and clams are added to the dashi broth, and you savor the first taste, where the umami of the shellfish unfolds, along with the aroma of spring. The crisp texture and subtle sweetness of the bamboo shoots and the rich dashi of the clams quietly fill your senses. Please enjoy the clear umami that has just begun to intertwine.

Next, fresh wild greens such as rapeseed, watercress, and wild wasabi flowers, so fresh they can be eaten raw, are lightly dipped in the dashi for just a few seconds. While retaining their freshness, a delicate bitterness and refreshing aroma intertwine, and the flavors become more distinct with each bite.

Then, ingredients such as bracken, udo, white asparagus, and wakame seaweed are added, and layers with different textures and aromas gently spread. To finish, renkon (lotus root) noodles are combined with the flavorful dashi, providing a smooth texture and a lingering aftertaste until the very end.

■ About Toki no Awai Nabe
Enjoying the beginning, celebrating the peak, and cherishing the lingering traces. Heating, dipping in dashi, and serving in a bowl. Through this series of actions, aromas and umami unravel and melt into one. Surrounding a single pot, a luxurious time unfolds, where the seasons overlap, creating flavors that are born only in this period.

This series captures the unique deliciousness born in the moments when different seasons overlap within the cycle of the year, bringing them into a single pot.

"Awai" (あわい) refers not to a boundary where one thing replaces another, but to a transitional state where things overlap and gradually change. Season and season, mountain and sea, young leaves and rich flavors. It is in these moments, where different elements exist simultaneously and gently change, that flavors become most abundant.

With "Toki no Awai Nabe," we express the overlap that occurs only in such moments within a single pot, delivering a quiet time immersed in the transition of the seasons.

Official Online Shop: https://shop.wakuden.kyoto/

■ Contact Information for this Matter
Murasakino Wakuden Co., Ltd.
TEL: 075-415-1800 (main)
E-mail: pr-murasakino@wakuden.jp