Hiroshima
Seto Inland Sea
Japan's largest oyster region, producing 60% of domestic supply. Calm, nutrient-rich waters create plump, sweet oysters.
Pacific Ocean / Sea of Japan
Japan
Japan is the ancestral home of both the Pacific oyster (Crassostrea gigas) and the beloved Kumamoto (Crassostrea sikamea). Japanese oyster culture emphasizes purity, seasonality, and regional terroir—concepts that have influenced oyster farming worldwide.
Water Temperature Variable by region (40-70°F)
Salinity Moderate (25-32 ppt)
Best Seasons October - March (best in winter)
Primary Species Crassostrea gigas (Magaki), Crassostrea sikamea (Kumamoto), Crassostrea nippona
Typical Flavor Profile
SweetUmamiCleanDelicate
Growing Regions
Miyagi
Matsushima Bay
Second-largest producing region. Colder Tohoku waters create brighter, firmer oysters.
Hokkaido
AkkeshiLake Saroma
Coldest Japanese waters. Akkeshi oysters are famous for year-round quality and mineral character.
Kyushu
Kumamoto PrefectureNagasaki
Birthplace of the Kumamoto oyster. Warmer waters produce sweeter, milder varieties.
Perfect Pairings
Traditional accompaniments for Japan oysters