Glossary - Ingredients

Oysters

GlossaryOysters

With its distinctive creamy taste and rich nutritional value, featuring a bivalve often referred to as "ocean’s milk" 

What are oysters?

Oysters (かき in Japanese) are bivalve mollusks that have long been eaten around the world, and have a deep history in Japan as well. Originally, there were no customs of eating oysters raw in Japan, but that changed due to the influence of Western food culture which was introduced during the Meiji period (1868-1912). In addition to eating oysters raw, they are eaten in a variety of different dishes such as grilled oysters, fried oysters, in hot pot dishes, rice dishes, as well as stews.

GlossaryOysters_si1
In Japan, it is popular to pour soy sauce over grilled oysters.

Storage to prevent food loss

Oysters with shells can be stored in the refrigerator for about 2 days by arranging them in a container so that they do not overlap, covering them with wet kitchen paper, then covering them with plastic wrap.

Trivia

Oysters are said to be in season in months that include R in its name (September to April), but in Japan, in addition to "pacific oysters" that are in season in winter, there are also "rock oysters" that are in season in the summer. Rock oysters are larger and juicier than the pacific winter oysters in general.

Cooking Basics

Oysters - cleaning

Place the oysters into a strainer, then place into 3% salt water and lightly stir with your hands. Clean by shaking the bowl back and forth. By doing so not only sand, but any sliminess and strong odor will also be removed. After cleaning, use paper towels to thoroughly remove any remaining moisture.

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