Bodega Bay Kumamoto
Crassostrea sikamea
A petite, deep-cupped Kumamoto oyster from California's Bodega Bay. Delicately sweet with fruity, honeydew melon notes and mild brininess. Perfect for beginners and connoisseurs alike.
Flavor Profile
Finish
Honeydew melon, fruity, lingering sweetness
Expert Notes
Bodega Bay Kumamoto oysters exemplify the classic Kumamoto profile with a delicately sweet, mildly fruity character often compared to honeydew melon. Their exceptional flavor profile lacks the pronounced brininess of many oysters, instead offering subtle hints of melon, cucumber, and even kiwi. This makes them incredibly approachable for newcomers while remaining a favorite among connoisseurs who appreciate their nuanced, lingering sweetness and petite, deep-cupped presentation. Origin & Characteristics
- Species
- Crassostrea sikamea
- Native to
- Japan
- Grown in
- Bodega Bay, California
- Size
- Small (1-2 inches)
- Shell Color
- Highly sculptured, fluted shell
- Meat Color
- Petite, cream-colored meat
What Experts Say
Across 5 sources, tasters describe this oyster as:
Unique notes: scallop-sweet, marine-salty, full bodied
"Sweet/Salty Kumamotos grown in rack-and-bag gear in the shallows of Tomales Bay by the sister c..."
sweetsalty
"Can't believe there aren't more five star reviews for these. Just the ideal oyster experience, right amount of brininess, superb "ocean" flavor at the finish!"
brinyocean
"slight brine, sweet, full bodied... these are the best oysters I've ever had for eating on the half shell. Nice briney taste but well balanced with the sweetness of the full bodied oyster"
brinysweetfull bodied
"The definitive California oyster, always marine-salty and scallop-sweet. Beautiful, too."
saltysweetmarinescallop
About the Farm
Sister company in Tomales Bay
Sweet/Salty Kumamotos grown in rack-and-bag gear in the shallows of Tomales Bay
- Cultivation Method
- rack and bag
History & Background
The Kumamoto oyster was introduced to the West Coast from Ariake Bay, Kumamoto Prefecture, Japan in the 1960s. It was once considered a variety of the Pacific oyster, but recently elevated to species status as Crassostrea sikamea.
Kumamotos are prized for their petite, deep-cupped shells and are popular among both beginners and connoisseurs. California's Tomales Bay is a prime growing region for this species.
Did You Know?
- Originally from Ariake Bay in Kumamoto Prefecture, Japan
- Once considered a variety of Pacific oyster but now recognized as its own species
- Grown in the shallows of Tomales Bay using rack-and-bag cultivation
Sources & References
This information was compiled from 5 sources.
- Bodega Bay Kumamoto Oyster — Oysterater
- California Oyster Culture — Marine Aquaculture Extension
- Chapter: 3. Background on Introduced Species — National Academies
- Hog Island Sweetwater Oyster — Oysterater
- California Oysters — Oysterater
You Might Also Like
38 Degrees North
US East CoastA balanced Chesapeake Bay oyster. Mild, slightly sweet with refined brine and a clean finish. Firm and meaty from floating cage cultivation.
Bagaduce
US East CoastA distinctive Maine oyster from the Bagaduce River. Medium briny with clean sweetness, pronounced umami, and savory smoky notes. Sun-grown in floating bags with gnarly shells and full meats.
Bald Point
US West CoastSmall, beach-cultured Pacific oyster from Hood Canal, Washington. Low brininess with a sweet, delicate flavor and distinctive musky finish. Hardy shells from intertidal cultivation.
Learn More
What is Merroir? The Science of How Environment Shapes Oyster Flavor
Understanding merroir - the marine equivalent of terroir - and how water chemistry creates flavor
Read article → Practical GuidesVibrio and Raw Oysters: A Clear-Headed Guide to Oyster Safety
Understanding Vibrio vulnificus without fear-mongering - risk factors, prevention, and when to cook
Read article → Culinary & PairingsBeyond Cocktail Sauce: The Art of the Oyster Mignonette
Classic and creative mignonette recipes engineered to complement specific oyster flavor profiles
Read article →