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.

Oysters are characterized by their extremely high zinc content, and are known to be rich in other minerals such as potassium, calcium, and copper. They are also high in protein and B vitamins, including vitamin B2, vitamin B12, niacin, and folic acid. Oysters are especially rich in vitamin B12, which helps produce red blood cells and prevents anemia.The zinc in oysters is a nutrient necessary for cell production, maintaining taste, and supporting immune function. Oysters also contain taurine, which helps regulate blood pressure and relieve fatigue.
As zinc is better absorbed when taken with vitamin C, it is a good idea to eat oysters with lemons. However, because norovirus has the potential to accumulate in oysters' internal organs, it is recommended that oysters be heated to a core temperature of 85 degrees or higher for at least 90 seconds. Follow the instructions of your local food safety center for safety standards.

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.

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.