Ni hamaguri clams are popular as a boiled dish at edomaezushi restaurants. After parboiling, ni hamaguri is brought to a moderate boil in water and soy sauce. Afterwards, the intestines are removed and the meat is butterflied and left overnight to soak in broth. The difficult timing involved in the overall preparation requires great skill by the chef. Ni hamaguri is indispensable at sushi restaurants that prepare dishes using traditional methods.