Tango cockles were the first fishery product to be certified as a Kyoto brand product in 20, and are characterized by their large size, thick flesh, soft texture and unique sweetness. They are cultivated (farmed) in Kumihama Bay, Maizuru Bay and Miyazu Bay, and only those with a shell weight of 100g or more and no deformation are carefully selected, and regular meat inspections and shellfish poisoning tests are conducted to ensure quality and safety.