Oysters are Japan’s famous winter delicacy. Recommended are the oysters from Miyagi, the prefecture boasting the second largest catch in Japan. The oysters grown in waters off the Sanriku coast facing the Pacific Ocean are rich in flavor and are succulent. They are packed with various nutrients, including vitamins, minerals, and amino acids. Oysters eaten raw and oysters cooked with Tohoku’s diverse ingredients are both so delicious, you won’t be able to stop eating.
The oysters at Shiogama Kakigoya are shipped straight from the seashore. Raw oysters are served in the winter only, between the months of October and around March. Also popular is deep-fried oysters made with large oysters that have been carefully selected.
The restaurant’s “All-You-Can-Eat Freshly Caught Steamed Oysters” serves steamed oysters throughout the year. This assorted course includes rice cooked with oysters and oyster soup.
Experience the luxury of filling up on oysters. You’ll also enjoy the process of shucking freshly-steamed oysters, and it is sure to become an unforgettable memory.
All-you-can-eat steamed oysters is a very popular dish at Yakigaki House, an eatery attached to the parking lot of Matsushima Fish Market.
You can eat piping hot, plump oysters as their aroma waft up from the oysters. The all-you-can-eat option is available year-round, but the meat of the oysters is especially large and exceptionally delicious from November to March.
The first floor of the Matsushima Fish Market has a grilled foods section offering their original Matsushima Oyster Burger. A crispy and creamy oyster cream croquette, which combines oysters grown in Matsushima and the highly compatible béchamel sauce, is sandwiched between rice flour buns. They are healthy, chewy-textured buns made with Sasanishiki rice from Tome city in Miyagi.
“Grilled oyster shell” features oysters which are freshly caught off the coast of Matsushima Bay and grilled over direct heat on the half-shell. The oysters that ooze out juices abounded with the flavors of the ocean are a very popular item. The oysters can be seasoned with homemade ponzu sauce or shichimi spice according to your preference.
The oysters deep-fried in oil after taking your order are crispy and juicy.
Try also the oyster chowder. This is a warm, milk-based cream soup made with oysters marinated in basil oil.
Kaki Jjigae, named after the Korean Jjigae stew, is a unique dish containing Matsushima’s oysters that will warm you up. It is a delightful meal you will want to eat in the winter.
<Photos courtesy of> Goko Shokuhin KK, Matsushima Fish Market, Matsushima Kanko Shashin KK
This information is current as of November 13, 2019 and may be subject to change without notice. For further details and the latest information, please inquire directly to the relevant establishments.