Oyster
Oysters live in rocky areas, but nowadays they are mainly farmed. In Japan, the most famous oyster farms are in Hiroshima, Miyagi, and Okayama, but Kagawa is also in the top ten. Oyster farming begins with the harvesting of seed oysters, which are placed in the sea in March and fed on natural plankton as they grow. After the summer spawning season, the water temperature drops and the oysters become large and tender. Then, in October, the oysters are finally ready for shipping.
- Seasonal season
- Time to go around Peak season (seasonal season)
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1 2 3 4 5 6 7 8 9 10 11 12
- Main production area
- Sanuki City Kamosho / Shido, Mure Town, Tadotsu Town Shirakata, Takuma Town
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Oysters are called "milk of the sea" for their tender flesh and unique flavor, and they are also rich in nutrients. Oysters are usually eaten at home, in Japanese hotpot or fried, but oyster grilling, which originated in Mure in Kagawa, is now a winter tradition. In oyster grilling, oysters are grilled in their shells on an iron plate; a method popular even among tourists from outside of the prefecture.
