Oysters! One would be hard put to find a produce from the sea more internationally recognized as a gourmet’s choice! Moreover, it is the only shellfish you could survive on if you got marrooned on a desert island! It is a complete food in irself if consumed raw.
For a long time (that is before coming to Japan), I had thought that my country, France, was the place to eat them. Well, I must admit it was a little pretentious from me, especially in the light that more than half of the oysters consumed back at home originated from Japan!
Now the Japanese has come with many ways of appreciating them:
As in the picture above they would eat them as sashimi with a dash of wasabi and soy sauce.
-Or just a little lemon juice as in Euope, Americas or Oceania.
-Or in another Japanese fashion, with ponzu and momijioroshi (succulent!)
-Or, and here Japanese and foreigners are simply crazy about them, as “kakifrai”, deep-fried oysters in batter and breadcrumbs with a nice tartare sauce!
-Or finally, and I would recommend the experience to all foreigners, as “kaki-gohan”, either with oysters steamed together with the rice, or cooked apart in light broth poured over a bowl of freshly steamed rice!
Of course, any good sushi restaurants will serve oysters as nigiri or gunkan!
In Japan, oysters come from various areas, mainly Hiroshima, Iwate and so on.
As for Shizuoka Prefecture, oysters mainly come from Hamanako inland salted lake near Hamamatsu City.
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Masala Herb by Helene Dsouza in Goa, India
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Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
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-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery
4 thoughts on “Japanese Shellfish Species 3: Oysters-kaki-牡蠣”
I love oysters! Yuzu must be so much better than the usual lemon…
oh my goodness! I’m a super big fan of fresh oyster…..ah…..want some indeed.. 😉
The best raw ones are the small ones!