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岩がき

Oysters (Iwagaki oysters)

Characteristics

Iwagaki oysters are on the market from spring through summer. They are characterized by their size; they are so big that their shells look too small to contain them. Most of those on the market are wild. Divers harvest iwagaki oysters that stick to reefs or other surfaces. The oysters grow slowly. As it takes about 10 years before they grow large enough to be sold, Ishikawa Prefecture is taking measures to protect them by allowing only a small number of good-quality oysters to be harvested. Each production area promotes its oysters with its own name: “Iwagaki of Shibagaki” (Hakui City), “Iwagaki Harvested by Women Divers” (Wajima City), “Golden Iwagaki” (Suzu City).

Best season 4 5 6 7 8 9 10 11 12 1 2 3
Production site Suzu City, Wajima City, Shika Town, Hakui City
Yield/Delivery amount 127 tons
Appearance It is huge when fully grown — as big as the palm of a hand.
Size Approx. 20 cm
Raw/Cooked Raw
Serving suggestions Raw, steamed, grilled, fried
Type of dish Japanese/ Western/ Chinese