Oysters
Known for its distinctive creamy taste and rich nutritional value, this bivalve is often referred to as the "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 raw, oysters are cooked using a variety of different methods such as grilling, deep-frying, boiling in hot pot dishes, adding to rice dishes, as well as stewing.
Nutrition facts
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 the B vitamins, such as 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, eating oysters with lemons is recommended. 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 the procurement, storage, cooking and other preparation methods of 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 first with wet paper towels, and then with plastic wrap.
Trivia
Oysters are said to be in season in months that include "r" in their english name (September through to April), but in Japan, in addition to "pacific oysters" which are in season in winter, there are also "rock oysters" that are in season in summer. In general, rock oysters are larger and juicier than winter pacific oysters.
Cooking Basics
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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20min
660kcal
2200mg
