Kumamoto Oysters (Pacific Northwest)

Kumamoto Oysters (Pacific Northwest)

Originally from Japan’s Kumamoto Prefecture and now cultivated along the US West Coast, Kumamoto oysters are small, with deep, elegantly fluted shells and a notably creamy texture.

What to Expect

Mild brine and a subtle sweetness with hints of melon or cucumber. Creamy and smooth: an accessible, much-loved oyster and an excellent choice for beginners.

Origin & Product Details

• Origin: Native to Japan; cultivated on the US West Coast (Washington, Oregon, California).
• Species: Kumamoto oyster (Crassostrea sikamea).
• Size: Petit.
• Product type: Live oysters, shucked or unshucked.

Serving Ideas

Best enjoyed raw on the half shell, well chilled, with a squeeze of lemon. A gentle opener for a tasting flight, with Champagne or a crisp white wine.

Storage & Handling

Keep live oysters refrigerated at 0–4°C, flat side up and covered with a damp cloth. Avoid fresh water and do not freeze. Shucked oysters should be kept on ice and enjoyed promptly; for the best flavour, enjoy as fresh as possible after delivery.