What are the secrets of Hiroshima oysters?
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Hiroshima Prefecture boasts Japan's largest production of oysters.
In January of 2023, a Hiroshima oyster producer will become the first Japanese company to obtain an EU export license for oysters, and will begin full-scale export to the EU (*including the UK, Switzerland, and Norway), a huge market of around 530 million people.
We'll make a thorough investigation of the what makes Hiroshima oysters different from European oysters, and report on their appeal.
What are the three strengths of Hiroshima Oysters？
(1) The meat's thickness
Oysters from Hiroshima Prefecture have thicker meat than European oysters.
The harvest sites are fed by rivers that carry abundant nutrients and plankton.
Additionally, water temperatures are ideal for oyster growth, and drops in temperature during the fall raises glycogen levels, making the oysters rich in nutrients.
(2) Rich nutritional value
According to Mr. Wada, section chief for the Hiroshima Environment and Health Association, the sea and mountains surrounding Hiroshima create a characteristic environment resulting in oysters containing glycine and glycogen, which contribute umami flavor. Glycine helps relieve fatigue and glycogen helps maintain concentration.
(3) Sustainability
What makes Hiroshima oysters sustainable！
Natural oyster spats are used
Oyster farming relies on oyster spats, or baby oysters. In other regions, oysters are often produced through artificial insemination, but Hiroshima oysters are raised from natural sprats collected from the sea using scallop shells.
Reusing oyster shells as fertilizer
Oyster shells, usually disposed of as waste, are reused as fertilizer in Hiroshima Prefecture.
According to Mr. Tachiki of the oyster fertilizer company Maruei Co., Ltd., oyster shells are rich in calcium and other minerals that are excellent for plant growth.
Contributing to reduced food loss
Special freezing technology makes it possible to enjoy oysters in all seasons.
Because they can be eaten at any time and in any quantity, food loss is greatly reduced.
What's the best way to enjoy delicious Hiroshima oysters？
Oysters from Hiroshima Prefecture are in season now.
They're excellent eaten raw with a squeeze of lemon, but the thick meat of Hiroshima oysters also makes them ideal for deep frying or hot pot dishes.
The texture of the meat remains nearly the same even after cooking, so you can enjoy the characteristic succulent texture of Hiroshima oysters.
