Hiroshima oysters are now in season.
In January of next year, a Hiroshima oyster producer will become the first Japanese company to obtain an EU export license for oysters, and will begin full-scale export to the EU (*including the UK, Switzerland, and Norway), a huge market of around 530 million people.
We’ll make a thorough investigation of the what makes Hiroshima oysters different from European oysters, and report on their appeal.

What are the three strengths of Hiroshima Oysters?

(1) The meat’s thickness

Oysters from Hiroshima Prefecture have thicker meat than European oysters.
The harvest sites are fed by rivers that carry abundant nutrients and plankton. Additionally, water temperatures are ideal for oyster growth, and drops in temperature during the fall raises glycogen levels, making the oysters rich in nutrients.

(2) Rich nutritional value

According to a survey conducted by the Hiroshima Environment and Health Association, Hiroshima oysters are richer in nutrients than European oysters, with XXXX the amount of glycogen and XXXX the amount of glycine.
According to Mr. Wada, from the Association’s Food Hygiene Section, glycine is effective in relieving fatigue, and glycogen improves concentration.

(3) Sustainability

produced through artificial insemination, but Hiroshima oysters are raised from natural sprats collected from the sea using scallop shells.

◆Natural oyster spats are usedOyster farming relies on oyster spats, or baby oysters. In other regions, oysters are often produced through artificial insemination, but Hiroshima oysters are raised from natural sprats collected from the sea using scallop shells.

◆Reusing oyster shells as fertilizerOyster shells, usually disposed of as waste, are reused as fertilizer in Hiroshima Prefecture. According to Mr. Tachiki of the oyster fertilizer company Maruei Co., Ltd., oyster shells are rich in calcium and other minerals that are excellent for plant growth.

◆Contributing to reduced food lossSpecial freezing technology makes it possible to enjoy oysters in all seasons. Because they can be eaten at any time and in any quantity, food loss is greatly reduced.

What’s the best way to enjoy delicious Hiroshima oysters?

Oysters from Hiroshima Prefecture are in season now.
They’re excellent eaten raw with a squeeze of lemon, but the thick meat of Hiroshima oysters also makes them ideal for deep frying or hot pot dishes.
The texture of the meat remains nearly the same even after cooking, so you can enjoy the characteristic succulent texture of Hiroshima oysters.

★Click here to learn more about Hiroshima oysters