Basic Profile

Origin
Matsushima Bay, Miyagi Prefecture, Japan
Species
Crassostrea gigas (Pacific oyster)
Classification
Farmed
Farming Method
Farmed in the bay's sheltered waters
Producer
Miyagi oyster farmers
Visual Signature
Pacific oyster shell

Miyagi Prefecture has farmed oysters for more than 300 years, mainly in Matsushima Bay, and ranks second in Japan's oyster production.1

Matsushima Bay, Miyagi
Matsushima Bay, Miyagi. Photo: Chensiyuan / Wikimedia Commons (CC BY-SA 4.0)

The Festival

Every year on the first Sunday of February, the Matsushima Oyster Festival fills the waterfront park near JR Matsushima-Kaigan station with grilled, steamed and fried oysters, oyster rice and oyster soup, much of it gone early in the morning.2 In season, local restaurants offer all-you-can-eat grilled oysters.1 The wider coast is covered under Sanriku.

Flavor Breakdown

The water
A calm ria bay fed by mountain runoff, with plankton from the meeting of the Oyashio and Kuroshio currents offshore.1
When
November to March.1

What Makes Matsushima Bay Unique

Matsushima's oysters come with one of Japan's most famous views: a bay of pine-covered islets.1 Here oysters are a festival food, grilled by the trayful every February, more than a half-shell delicacy.

Miyagi's scenic-bay oyster, best eaten grilled at the February festival. Go early; the good stalls sell out.

Should You Add Lemon?

Yes

Lemon or soy on a grilled oyster.

Pairing Guide

1
Miyagi junmai sake

Local and warm-able for a cold February morning.

2
Cold lager

With grilled oysters.

OptimalSoy sauce, on grilled oysters
AcceptableLemon
AvoidPonzu

Who Is This For?

Will love it
  • Visitors to Sendai and Matsushima in winter
  • Anyone who likes grilled oysters
Sources
  1. MATCHA. "Enjoy the local oysters of Matsushima." matcha-jp.com
  2. Tohoku Tourism Promotion Organization. "Matsushima Oyster Festival." tohokukanko.jp
Tasting notes & flavor profile in the Oysterminds app →