Tonai
Nagasaki · East China Sea, Japan
Crassostrea gigas
Nagasaki Prefecture oyster from the sheltered Omura Bay — warmer southern Japanese waters and fast growth produce plump, sweet oysters with intense umami depth and mild brine. A softer, sweeter expression than the cold-water Sanriku coast varieties.
Raw shellfish is a major allergen and carries inherent health risks. Editorial reference only.
Textureplump
Finishumami
Pair with
Dry SakePinot GrisJapanese Lagerponzugrated daikon
Always start here
The reference version.
Nagasaki Prefecture oyster from the sheltered Omura Bay — warmer southern Japanese waters and fast growth produce plump, sweet oysters with intense umami depth and mild brine. A softer, sweeter expression than the cold-water Sanriku coast varieties.
What you'll tasteas it arrives
Brine
2
Sweet
4
Mineral
2
Umami
4
Acid
—
Details
Cultivationsuspended-longline · 12–18 monthsWaterOmura BayAppearancelarge · elongated
If you like this, try
HiroshimaHiroshima BayMild brine, distinctly sweet — the warm bay water and high nutrient load show up immediately.Ariake BayAriake BayAriake 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.
Taste them tonight
Shucking these yourself? The Oyster Kit
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