Freshly harvested Okayama oysters are cultivated in clean, well-flushed coastal waters. Producers carefully manage their farming grounds and maintain strict hygiene and quality-control standards to ensure that the oysters reach consumers in excellent condition. They also help protect the marine environment by cleaning the seabed after the harvesting season ends.
Delicious and highly nutritious, Okayama oysters can be enjoyed in a wide variety of dishes, from grilled oysters and fresh seafood preparations to hearty oyster hot pot. For a taste of this local specialty at its best, visit during the peak season in January and February.
Best Season
January–February