Miyagi Oysters
Born of the cold Oyashio current and the warm Kuroshio current
where the mountain meets the ocean
The Pacific Oyster, the world’s most widely-grown oyster, originated in Miyagi.
Here, the cold Oyashio and warm Kuroshio ocean currents converge, bringing an incredibly rich supply of nutrition and plankton to these waters, long-prized one of the 3 great fishing grounds of Japan. The mountainous ria coastline of Miyagi prefecture adds fortifying minerals. These bountiful conditions create large, incredibly flavourful, and delicious oysters.
Our Miyagi Oysters by Yamanaka combine rich savoury flavours with the light briny fragrance of the bay and a very satisfying mouthfeel.
Sustainable & Pristine
These oysters are grown on the recycled shells of our large scallops and hung out in the bay for the entirety of their lifespans. This method allows our farming to have minimal impact on the pristine Sanriku Coastline.
The difference between oysters that can be eaten raw and need to be cooked is not freshness. In Japan, only oysters produced in clean waters can be eaten raw. A clean sea area is one where domestic or industrial wastewater does not flow into the area, and where water quality tests have been conducted to confirm there is no harm to the human body if the fish is eaten raw immediately after landing. The waters along the Sanriku coast from Miyagi Prefecture to Iwate Prefecture, where these oysters are grown, are clean waters.
Safe
Yamanaka maintains a close relationship with the fishermen who grow and harvest from the rich waters of Miyagi.
Before our suppliers harvest from the ocean, Yamanaka works closely with these fishermen to conduct comprehensive tests to monitor the quality of the water and bacterial count.
This relationship and open line of communication ensures that we share a mutual understanding and respect for the quality and safety of the oysters.
Prior to freezing, our live oysters go through a thorough 22 hour depuration process of constantly cycling purified seawater that circulates over 12 liters of water per 1000 oysters per minute. After depuration, our oysters are then immediately frozen at -50c in our tunnel and proton freezers.
Each of our oysters are subjected to both external and internal inspections that check for bacterial count both within and outside our shellfish. Products with compromised shell structures are also rejected.
Sashimi Grade
Frozen Whole Shell
Carton of 10kg
S, 81-100g
M, 101-130g
L, 131-150g
2L, 151-200g
