Comprehensive study of "Kai-muki" in the Tokyo Bay

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"Kai-muki" is a use method to obtain the raw meat of clam body by knife under living condition. In Tokyo Bay, central Japan, some clam species such as Mactra chinensis, Mactra venrifromis, Anadara kagoshimensis, Anadara broughtonii, Meretrix lusoria and Ruditapes philippinarum that live in tidal flat or shallow sea bottom, had been utilized on “Kai-muki". We analyzed on early modern ages shell midden, Shiba-Zakoba Site located on inner most part of Tokyo Bay by zooarchaeological method. “Aoyagi" clam, Mactra chinensis dominated, and we discover the first time that this species would be remains of “Kai-muki". After the “Kai-muki", empty shells would be used on “Kaibai"(ash made from shells). Also, we discover the reliable pre-historical “Kai-muki" first time in Japan. Small hole in ventral margin of clam, Meretthix lusoria by acute stone artifact were observed at “Ariyoshi-Kita Kaizuka", middle Jomon period. In Japan, “Kai-muki" recognized on inner bay areas, Mikawa Bay, Ise Bay and Buzen Sea of western Seto-Naikai. “Kai-muki" also detected on western South Korea, Yellow Sea (mussel, Mytilus sp.), Hong Kong (clam, Ruditapes philippinarum) and central Vietnam (clams, Anadara sp. and Pinctada sp.). However, in latter two localities, it is possible that “Kai-muki" will spread from another area in recent time because of its scarce observation frequency and not characterized knife type.