• Kyodo

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“Shijimi” (corbiculae), a small clam often used as an ingredient in miso soup, is dying off in Lake Shinji, and a marine scientist is spending his retirement money in a bid to restore the catch.

The Japan Corbiculae Research Institute, the first of its kind in the country, is the brainchild of Mikio Nakamura, 60, who has devoted more than 20 years of his life to shellfish research.

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