Kumamoto
Crassostrea sikamea
The gateway oyster. Known for its sweet, melon-forward flavor and petite, deeply cupped shell, the Kumamoto is beloved by beginners and experts alike.
Flavor Profile
Finish
Clean and lingering with gentle sweetness
Expert Notes
The Kumamoto's appeal lies in its approachability. Its remarkably low brininess paired with fruit-forward sweetness makes it the perfect introduction to raw oysters. Yet the subtle complexity in its creamy texture and clean finish keeps connoisseurs coming back. Origin & Characteristics
- Species
- Crassostrea sikamea
- Native to
- Japan
- Grown in
- Willapa Bay, WA, Hood Canal, WA, Tomales Bay, CA
- Size
- Small (1.5-2.5 inches)
- Shell Color
- Gray-green with purple streaks
- Meat Color
- Cream to light gray
What Experts Say
Across 8 sources, tasters describe this oyster as:
Unique notes: honeydew, clean liquor, Chardonnay-like
"Prized for their sweet honeydew like meat brimming with sweet liquor, Kumos are loved for their clean and fruity aromas. Bright, sweet flavors with a cucumber finish."
sweethoneydewcleanfruitycucumber
"Their flavor profile is a revelation—subtly sweet, mildly fruity, and delicately briny. Each bite offers a journey through the ocean's depths, and their unique 'merroir' infuses their taste with the essence of their local habitat."
sweetfruitybrinydelicate
"Kumamoto Oysters are deep-cupped with petite meats, have a mild brininess, sweet flavor and a honeydew finish."
mild brininesssweethoneydew
"I call the Kumamoto 'the Chardonnay of oysters' because it's sweet, fruity, nonintimidating, and everybody likes it. Many consider it the perfect oyster."
sweetfruitymild
"Deep-cupped, sweet, and melony, this is a Pacific masquerading as a Kumamoto. The thin shell and mild flavor clearly mark this oyster as a product of suspension culture."
sweetmelonmilddeep-cupped
"Kumamotos are famously melon-scented, sweet, and firm, with none of the bitter or muddy aftertaste that makes some oysters challenging. Closely related to the Pacific oyster, which also was imported from Japan, Kumos stay small and deep-cupped, and are revered by beginners and pros alike."
melonsweetfirmclean
About the Farm
Taylor Shellfish Farms
Grown from rare, mid-century heirloom seeds dating back to the original Japanese imports of the 1940s. Slow-grown and a labor of love, these Japanese natives grow significantly slower than most oysters (approximately 3-5 years).
- Cultivation Method
- suspended culture
History & Background
Kumamoto oysters originated in Yatsushiro Bay, Kumamoto Prefecture, Kyushu Japan and were shipped to the U.S. in 1945-1946 after World War II when there was an increase in demand for oysters. The first test shipment of 30 boxes of Kumamoto oyster seeds arrived in Seattle, Washington, in 1946. The species is mostly overlooked in Japan where it stems from, due to its small size, but became extremely popular in the United States.
Strangely, even though they are extremely popular in the US, they are unknown in Japan where they originated. The Kumamoto is often called 'the gateway oyster' and 'the Chardonnay of oysters' because it's sweet, fruity, non-intimidating, and everybody likes it.
Did You Know?
- The Kumamoto was accidentally introduced to the U.S. due to a post-WWII export mix-up in 1946
- Kumamotos went extinct in their native Japanese waters but have been recently reintroduced by Kumamoto Prefectural Fisheries Research Center
- They grow significantly slower than most oysters, taking approximately 3-5 years to reach market size
- Many consider it 'the perfect oyster' and it is revered by beginners and experts alike
- Oregon Oyster Farms in Newport, Oregon is one very large producer and their Kumamotos are rated number 2 in the nation
Sources & References
This information was compiled from 8 sources.
- Kumamoto Oysters (30 PCS) - Taylor Shellfish Farms — Taylor Shellfish Farms
- Kumamoto Oysters (Crassostrea sikamea): A Comprehensive Guide — Oyster Encyclopedia
- Kumamoto Oysters - Chefs Resources — Chefs Resources
- Kumos in Japan? - The Oyster Guide — The Oyster Guide
- CHOW Oyster Guide - The Oyster Guide — The Oyster Guide
- Kumamoto oyster - Wikipedia — Wikipedia
- History on the Half-Shell - Pacific Rim Magazine — Langara Sites
- Kumiai vs Kumamoto Oysters - Baja Shellfish Farms — Baja Shellfish Farms
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