Raised in the Clean, Nutrient-Rich Waters of the Oki Islands
The waters surrounding the Oki Islands are known for their clean marine environment and abundant natural resources. Rock oysters are cultivated in these favorable conditions, where they gradually grow while absorbing nutrients from the surrounding sea.
In the past, wild rock oysters were mainly collected by free divers during the limited summer season. However, Shimane Prefecture was one of the pioneers in Japan in developing rock oyster aquaculture, successfully establishing cultivation in the Oki Islands around 1992. This made it possible to supply rock oysters more consistently.
A Seasonal Seafood Specialty from Spring to Summer
Unlike Pacific oysters, rock oysters are generally available from around March to July. Their flavor changes as they grow through the seasons, giving visitors an opportunity to enjoy different characteristics from early spring through the beginning of summer.
Rock oysters in early spring have a pleasant firmness and refreshing flavor. Along with their clean taste, they offer the distinctive umami of oysters raised in the waters around the Oki Islands.
As the season progresses and the fresh greenery of early summer arrives, the oyster meat becomes thicker and fuller, developing a richer and more concentrated flavor. This seasonal change is one of the special pleasures of enjoying Oki rock oysters.
Large, Thick Meat with an Impressive Presence
The greatest attraction of rock oysters is their large size and thick, generous meat. Opening the shell reveals an impressive portion of oyster, with some specimens so substantial that they can be difficult to finish in a single bite.
Fresh rock oysters can be enjoyed raw, allowing you to fully appreciate their springy texture and fresh ocean aroma. They can be served simply with lemon, or cooked as grilled or steamed oysters to bring out their rich, savory flavor.
A Special Seafood from the Natural Environment of the Oki Islands
Shimane Rock Oysters are a special spring-to-summer delicacy cultivated in the abundant waters of the Oki Islands with the help of local aquaculture expertise. Because their peak season differs from that of Pacific oysters, they provide an opportunity to enjoy fresh, high-quality oysters during the warmer months of the year.
When visiting the Oki Islands, enjoy the spectacular natural scenery and beautiful coastline while tasting these large, flavorful rock oysters. If you travel to the islands from spring through early summer, be sure to look for this distinctive local seafood at its seasonal best.