This is an initiative of the Manazuru Peninsula Fisheries Cooperative and has been studied for five years.
Then, in June of this year, mail order was started for the general public.
This arrangement is the first package shipped by mail order to commemorate it.
How to cook?
- To put on a grab.
- First wash the shell well with a scrubbing brush.
- With the flat side of the oyster facing up, cut or crack the oyster at 2 o’clock by about 5 mm.
- If a small hole opens and water blows out, insert a small special knife into it.
- Cut off the adductor muscles along the flat shell.
- Peel off the shell.
- Cut the lower adductor muscle.
- Take out.
- Sprinkle 1 tablespoon of salt on 5 oysters and rub lightly.
- Immediately wash with water.
- Put in ice water and leave for about 3 minutes.
- Take it out and wipe off the water with kitchen paper etc.
- Cut to a suitable size.
How diferent “Iwagaki” and “Magaki” ?
The most popular types of oysters shipped in Japan are “Iwagaki” and “Magaki”. Comparing rock oysters and Pacific oysters, there are major differences in the growing period, spawning time, seasonal shipping time and taste, all of which. Roughly speaking, the production areas are roughly divided into rock oysters on the Sea of Japan side and Pacific oysters on the Pacific side.
Iwagaki Summer is in season. Large and juicy taste “sea cheese”
In recent years, aquaculture has been increasing, and the aquaculture products are well-stocked and have a stable taste. The season for rock oysters is summer, and the landing time is about four months from May to September. Iwao oysters lay their eggs slowly over several months during the spawning season, so they can be shipped without losing their taste even during the summer when the water temperature is high. In addition, rock oysters grow over time, so their shells and bodies grow very large. Compared to oysters, it is larger and thicker, and has a volume that you can clearly see. Due to its size, the taste of rock oysters is characterized by a delicate and juicy taste. Another characteristic of rock oysters is that there are “natural” and “cultured” oysters.
- Habitat: Natural ones grow in rocky areas 5 to 10 meters below sea level, where there are many foreign enemies, so they have large shells and are sturdy to protect themselves.
- Seasonal season: Summer. May-mid-August. It takes about 3 years to grow slowly in the deep rocks of the sea.
- Spawning season: Summer. Spawn in several batches and consume the umami ingredients little by little. The summer of the spawning season is full of nutrients and is ready to eat.
- Taste: It is called “sea cheese”.