Oyster Guide in Japan
Oysters are a delicacy enjoyed the world over, and are often referred to as “sea milk” due to their high nutritional values—proteins such glycogen and amino acids,
and minerals such as calcium and zinc. Japan is fortunate to be home to numerous oyster varieties, which have been consumed in Japan since the Jomon period (ca. 10,500 – ca. 300 B.C.). Japanese oysters have even been introduced around the world to help replace depleted local stocks. There are several famous oyster-producing regions in the country, each with their own famous oyster varieties, like Hokkaido, Miyagi, Hiroshima and Iwate. Of course, you can easily get them in Tokyo, too, and there's no limit on how to eat them either. Try them steamed, grilled, fried, in a nabe (hotpot), or in kakimeshi (mixed into rice). The possibilities are endless!
Pacific oysters, which are in season in winter, and Iwagaki oysters, which are in season in summer, are the two main types of oysters in Japan. Iwagaki oysters are distinctly larger than Pacific oysters, and most of them are harvested from the wild. Whether you're an experienced oyster lover or new to the world of this delightful shellfish, you’re sure to find an oyster dish you enjoy in Japan, home to some of the world’s most delicious oysters. Check out Gurunavi's listings of oyster restaurants in Japan for a complete guide to the best places to eat oysters in Japan.