Oysters in Japan are in season in winter. Prefectures known for oysters include Hokkaido, Iwate, Miyagi, and Hiroshima as well as from the Seto inlet area. In the market, oysters can be sold in the shell (kara tsuki) or shucked (mukimi). Of the shucked type there are two ways they will be sold, shucked and packed in the store - which needs to be cooked before eating. Or, as in the packet below, shucked, pre-washed, and packed at the producer. This second type you need to check the package to see if it can eaten raw or if it needs to be cooked. (see kanji below)
There is one type of oysters, iwagaki, that are season in the summer. This type is meaty and round and you should try it if you see it in the market.
Sweet and creamy raw oysters are best paired with some acidity to balance it with vinegar (sugaki) or as we love at home, with grated daikon, ponzu and a hint of shichimi togarashi.
Most of the oysters we are eating is farmed (yoshoku). Oysters are raised on long ropes. Oyster shells raised in Hiroshima tend to be big and long while oysters from the northern prefectures are smaller and rounder.
Oysters can be grilled in their shells, cooked in hot pots, baked in the oven in a creamy gratin, or my favorite, as kaki furai - breaded and deep-fried.
Freshly shucked oyster pack
Key kanji for oysters:
牡蠣 kanji for oysters, but actually it is most often written in hiragana or katakana
かき hiragana for oysters
カキ katakana for oysters
生 nama - uncooked
生食用 nama shokuyou - can be eaten raw
加熱用 kanetsuyou - needs to be cooked before eaten
殻付き karatsuki - with the shell
剥身 mukimi - shelled shellfish
Four prefectures renowned for oysters:
広島 Hiroshima
北海道 Hokkaido
宮城 Miyagi
岩手 Iwate
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