Jeju Island
Jeju Island · Pacific Coast, South Korea
Ostrea denselamellosa
Korea's rare flat oyster from the pristine waters of Jeju Island — similar in character to O. edulis with metallic-mineral depth and hazelnut notes, deeply embedded in Korean traditional food culture. Not exported internationally.
Raw shellfish is a major allergen and carries inherent health risks. Editorial reference only.
Texturefirm
Finishmetallic
Pair with
Korean Makgeolli (rice wine)Chablissoy saucewasabi
Always start here
The reference version.
Korea's rare flat oyster from the pristine waters of Jeju Island — similar in character to O. edulis with metallic-mineral depth and hazelnut notes, deeply embedded in Korean traditional food culture. Not exported internationally.
What you'll tasteas it arrives
Brine
3
Sweet
2
Mineral
4
Umami
4
Acid
—
Details
Cultivationbottom-cultured · 3–5 yearsWaterYellow Sea / East China SeaAppearancemedium · flat
If you like this, try
Ostrea denselamellosaYellow Sea coast of Korea; Jeju Island; southern Japan (KyusModerate brine — softer entry than a Belon or Limfjord, because the Yellow Sea runs lower in salinity than the open North Atlantic.BelonBelonIntensely iodine and metallic on entry, lean and dense, with a hazelnut-copper finish that coats the palate for minutes.
Taste them tonight
Shucking these yourself? The Oyster Kit
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