Pages tagged Japan
Ishinomaki
Home of Mangokuura, where baby oysters are caught on strings of scallop shell each July and shipped across Japan and to France and the United States.
Ariake Sea
The shallow Kyushu sea where three cupped oysters live side by side: the Kumamoto, the Suminoe that takes its name from Ariake, and the Pacific.
Kesennuma
A Sanriku bay where oyster farmers planted trees upstream to feed the sea, and whose oysters recovered after the 2011 tsunami destroyed every raft.
How Japan Saved French Oysters
More than five billion Japanese spat, 562 metric tons of Canadian broodstock, and a debt France repaid after the 2011 tsunami. The rescue behind every French cupped oyster.
Hiroshima in Winter
Japan's oyster capital grills its oysters by the kilo in seasonal huts by the sea. When to go, how the huts work, and why most oysters here are cooked.
Hiroshima
The prefecture that grows most of Japan's oysters, on rafts in the Seto Inland Sea, and eats them fried, in hot pots and raw.
Matsushima Bay
Oysters from the island-studded bay counted among Japan's three most scenic views, farmed for three centuries and grilled by the thousand each February.
Pacific Oyster
The Asian oyster that replaced failing native oysters from Washington to France, and whose taste depends almost entirely on where it grows.
Sanriku
The ria coast of north-east Japan whose oyster seed rescued French farming in the 1970s, and whose farms French growers helped rebuild in 2011.
Ostrea denselamellosa
Korea's native flat oyster, the beotgul: a brooding, live-bearing species of the southern mudflats whose wild stocks have sharply declined.
Akkeshi
An Ainu 'oyster place' in eastern Hokkaido whose own oysters were fished out a century ago, then brought back from local stock and sold all year.
Kumamoto Oysters
A separate species from the Pacific oyster, brought from Japan in the 1940s. Small, deep-cupped and sweet, and still thriving on its home beds in the Ariake Sea.