Ariake Bay
Ariake Bay · Pacific Coast, Japan
Crassostrea ariakensis
Ariake Bay's shallow, warm, nutrient-dense water produces very large, plump oysters with intense umami sweetness and relatively low brine — a distinctly Japanese estuarine character, very different from the cold-water Pacifics of Hokkaido.
Raw shellfish is a major allergen and carries inherent health risks. Editorial reference only.
Textureplump
Finishumami
Pair with
Dry SakeJunmai GinjoJapanese Lagerponzugrated daikon
Always start here
The reference version.
Ariake Bay's shallow, warm, nutrient-dense water produces very large, plump oysters with intense umami sweetness and relatively low brine — a distinctly Japanese estuarine character, very different from the cold-water Pacifics of Hokkaido.
What you'll tasteas it arrives
Brine
2
Sweet
4
Mineral
2
Umami
4
Acid
—
Details
Cultivationsuspended-longline · 12–18 monthsAppearancelarge · elongated
If you like this, try
HiroshimaHiroshima BayMild brine, distinctly sweet — the warm bay water and high nutrient load show up immediately.KesennumaKesennumaKesennuma Bay's nutrient-rich Oyashio current produces sweet, plump oysters with strong umami depth — one of the Sanriku coast's most celebrated growing areas, devastated by the 2011 tsunami and subsequently rebuilt.
Taste them tonight
Shucking these yourself? The Oyster Kit
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