Mix 500 ml water and 1 tbsp salt in a bowl. Add clams and let them sit for 1 hour to remove sand.

Boil water in a pot, add a pinch of salt, and blanch the nanohana for 1 minute. Drain and cut into bite-sized pieces.

Heat 500 ml water in a pot over medium heat. Once boiling, add clams. Remove scum as clams open, then add sake, dashi powder, and temari fu. Adjust taste with salt.