Kesennuma

Kesennuma · Pacific Coast, Japan

Crassostrea gigas

Kesennuma 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.

Raw shellfish is a major allergen and carries inherent health risks. Editorial reference only.

Salinity3/5
Sweetness4/5
Minerality3/5
Umami4/5
Textureplump
Finishumami

Pair with

ChablisDry SakeJunmai Daiginjo Sakeponzu
Always start here

The reference version.

Nothing on it: brine 3, sweetness 4, minerality 3, umami 4 of 5, with a umami finish.

What you'll tasteas it arrives
Brine
3
Sweet
4
Mineral
3
Umami
4
Acid
—

Everything below is measured against this plate.

Details

Cultivationsuspended-longline · 18–24 monthsWaterKesennuma BayAppearancelarge · elongated

If you like this, try

SanrikuSanriku CoastCold, full brine — the Oyashio current's full salinity delivered without softening. Cold-rock mineral. Firm flesh. Subtle umami.HiroshimaHiroshima BayMild brine, distinctly sweet — the warm bay water and high nutrient load show up immediately.
Taste them tonight
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Shucking these yourself? The Oyster Kit

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