Large, plump rock oysters (Tawara City, Aichi Prefecture): Tokyo Shimbun TOKYO Web

Atsumi Peninsula is located at the southern tip of Aichi Prefecture. Sandwiched between the Pacific Ocean and Mikawa Bay, the area is known as one of Japan’s leading producers of shellfish such as clams, clams, and sea bream.

Natural rock oysters are in season from late spring to summer. Compared to true oysters, which are in season during the winter, they are most delicious from June to August, so they are also called “summer oysters.”

The biggest feature is its size. Joto Amano (27), who is in charge of purchasing at Kogyo Suisan (Tahara City, Prefecture), a seafood company that specializes in shellfish from the Atsumi Peninsula, showed me a shellfish that fits in the palm of your hand. A rock oyster of such a size that it’s almost impossible to find one. When I weighed it, it weighed over 1 kg. It takes about five years to grow, protecting itself with a thick, rugged shell.

According to a 48-year-old fisherman who fishes for rock oysters on the Pacific coast, he harvests them one by one using a crowbar and hammer after free-diving to a depth of several meters from offshore breakwaters and rocky areas. “The trick is to instantly distinguish it from rocks and seaweed.” Working alone is always dangerous, so pay close attention to sea conditions such as waves and currents.

The company soaks the rock oysters it purchases in underground seawater for 10 days before shipping them. According to Amano, the seawater from Mikawa Bay seeps deep into the earth, and the naturally filtered underground seawater is “almost sterile” and circulates inside the oyster’s body. The oysters use the ability to suck in and exhale seawater to purify it, “making it safer for people to eat.”

After undergoing this process, the rock oysters are transported to markets around the country, mainly in Nagoya and Tokyo, and are also sold at the attached direct sales store. A 26-year-old office worker who visited with his family from Toyota City in the same prefecture said with a smile, “I look forward to this time of year.The big, sweet, and plump texture is irresistible.” Amano emphasized, “Compared to branded oysters from other prefectures, they are still relatively unknown, so I want as many people as possible to try them and make them famous nationwide.”

Text and photos by Michiko Kawai

◆Taste

At Kogyo Suisan in Tahara City, Aichi Prefecture, you can purchase rock oysters directly at the attached direct sales store, Asariya Kogyo, and you can also enjoy them on the spot in raw, grilled, and miso hot pots. In addition to the standard lemon flavor for raw oysters, Mr. Amano at the store says, “Sesame oil and salt also go well.” It is also recommended to enjoy grilled oysters with ponzu soy sauce and grated maple leaves. The retail store is open only on Saturdays. Open from May 3rd to 5th. You can order rock oysters by phone or direct message on Instagram (search for “Asariya Kogyo”). Prices vary depending on size, and range from 500 to 1,000 yen each (excluding tax and shipping). (Question) Kogyo Suisan = Telephone 0531 (32) 1164