Kumamoto oysters (Crassostrea sikamea) initially came from Japan's Kumamoto Prefecture and their cultivation now occurs widely along the US West Coast. These oysters are distinguished by their small size and deep, elegantly fluted shells. The meat within offers a notably creamy texture. Eaters will find a flavor profile characterized by mild brininess, often accompanied by a subtle sweetness and hints of melon or cucumber. Their accessible taste makes Kumamotos a favored selection.
Origin: Native to Japan; primarily cultivated on US West Coast (Washington, Oregon, California)
Taste Profile: Mild brine, subtle sweetness, notes of melon or cucumber.
Texture: Creamy, smooth.
Recommended Use: Best consumed raw; excellent for beginners.
