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Noto-kaki oyster


“Noto-kaki,” (Pacific oysters) are farmed in Noto. They grow slowly because of the low seawater temperature, which makes the oyster thick, sweet and rich in umami. They are very nutritious, as they contain a lot of minerals and vitamins. Served raw, they have a refreshing brine flavor. Grilling the oyster in the shell allows you to enjoy its elastic texture and appetizing aroma. Anamizu Town, a leading Pacific oyster farming area on the Sea of Japan coast, organizes an annual event from early January through late March, at which visitors can fully enjoy Noto-kaki oysters.

Best season 4 5 6 7 8 9 10 11 12 1 2 3
Production site Anamizu Town, Nanao City
Yield/Delivery amount 1,600 tons
Appearance Relatively small compared to those that are 2 or 3 years old, but thick.
Size Approx. 10-15 cm
Raw/Cooked Raw / Cooked
Serving suggestions Raw, grilled, fried, tempura, cooked with rice
Type of dish Japanese/ Western/ Chinese


Noto oyster in lemon-flavored jelly with carrot and mini tomato