Winter is the Season! Oysters in Japan

"Big and Milky" - Discover the world's most delicious oysters! Oysters are rich in nutrients, very well balanced, and are popularly known as "milk of the sea" or "complete food of the sea" in Japan.

Oysters are juicy, plump, and delicious. However, if they are not cooked skillfully, the oyster meat will become small and tough, look poor, and the tasty oyster juice will run out.

Learn the secrets of cooking the perfect, juicy, plump oysters by studying Japanese oyster cuisine at JCI. You can learn all of the delicious oyster dishes featured below in JCI's courses (depending on the season).

Don't hesitate to request it when you send in your application form.

This article will introduce you to the oyster season in Japan, the different types of oysters, the famous production areas, the local menus, and the oyster dishes you can learn at JCI. Table of Contents 1. The best time to enjoy oysters in Japan is twice a year! 2. Introducing the famous oyster-producing regions in Japan! 3. Oyster dishes that the Japanese love! 4. Summary

1. The best time to enjoy oysters in Japan is twice a year!

Oysters have a common perception that they are in season in winter, but there are two main types of oysters eaten in Japan: "Rock oysters" (see photo above) and "Pacific oysters. The following is a detailed introduction of the season and features of each type.

Rock Oysters: In season during the summer months of June through September. The shells are thicker than those of the pacific oysters mentioned later, and the size and weight of the oysters are much larger. They have a rich and complex flavor with a unique salty and astringent taste from the sea and a succulent and juicy plump texture. Although some oysters are cultivated, most are natural, making them very rare and more expensive than cultivated oysters.

Pacific Oyster: From November in winter to around April in early spring, the season is opposite of the rock oyster season. They are smaller than rock oysters. Most of the oysters sold by seafood retailers and supermarkets are Pacific oysters. They are available all year round, fresh and cooked or frozen. Hiroshima Prefecture is the most famous producer. (Photo courtesy of Hiroshima Prefecture) In Japan, the season for eating oysters depends on the type of oyster. Since most oysters are in circulation are Pacific oysters, the oyster season is generally recognized as winter.

2. Introducing the famous oyster-producing regions in Japan!

↑ "Oyster farm" in Hiroshima, where delicious oysters are cultivated. (Photo courtesy of Hiroshima Prefecture) Where are the famous oyster-producing areas in Japan? Here, we will introduce the production areas and the specific characteristics of each oyster. 1. Hiroshima: Hiroshima Prefecture is the largest producer of oysters in Japan and arguably the most famous. Its oysters are juicy, with small shells and ample, plump flesh rich in flavor. The season is from October to May. 2. Sanriku Coast: The Sanriku Coast, located in the northeastern part of Japan, is rich in ocean currents and nutrients, making it an ideal environment for oysters to grow. Oysters are in season from November to April. Oysters are in season from November to April, when many oysters can be consumed raw, and the oyster shacks are crowded with tourists. JCI staff will be happy to help you make reservations. 3. Hokkaido: Hokkaido, Japan's northernmost and largest island, has three major oyster-producing regions with different shipping seasons and different tastes and shapes. Lake Saroma and Lake Shiriuchi are from November to March, while Akkeshi oysters are grown all year round. Akkeshi oysters are grown all year round. Akkeshi oysters are flavorful, Lake Saroma oysters have a rich milky sweetness, and Shiriuchi oysters are rich and creamy.