Ostrea denselamellosa

Yellow Sea coast of Korea; Jeju Island; southern Japan (Kyus · Pacific Coast, Japan · Ostrea denselamellosa

Moderate brine — softer entry than a Belon or Limfjord, because the Yellow Sea runs lower in salinity than the open North Atlantic.

Salinity3/5

Sweetness1/5

Minerality5/5

Umami4/5

Texturefirm

Finishmetallic

Shellmedium, deep-cupped

The Korean condiment approach to flat oysters, gochujang with sesame oil and vinegar, is the culturally correct preparation and genuinely complements the specie

Pair with

Makgeolli (Korean rice wine)Pouilly-FuméJunmai Daiginjo sake (dry, chilled)

Details

CultivationwildAppearancemedium · deep-cupped

If you like this, try

BelonBelonIntensely iodine and metallic on entry, lean and dense, with a hazelnut-copper finish that coats the palate for minutes.Bruny Island AngasiBruny Island AngasiThe brine is restrained on entry — less forceful than either a Belon or a Pacific oyster of comparable size.