Varieties
Matsushima Bay
Japan's most scenic oyster growing bay — 260 pine islands, Basho's speechless haiku, and a sheltered Pacific oyster with the cold Miyagi character the prefecture built its seafood reputation around.
Varieties
Pacific Oyster (Miyagi)
Crassostrea gigas — the most widely farmed oyster on earth, with almost no fixed flavor identity. What a Pacific tastes like depends almost entirely on where, how, and how long it was grown.
Varieties
Sanriku
Japan's principal oyster coast — 600 km of cold Tohoku rias producing the mineral-forward, umami-carrying Pacific that defines the Japanese oyster eating experience at its most essential.