Natural oysters

About Natural oysters

The “Nippo Coast” is famous for producing large, rich, and creamy rock oysters due to the nutritional nutrition of mineral-rich seawater from the Kuroshio Current and mineral-rich rainwater flowing out of the mountains. The meat of oysters caught in the rough seas of Hyuga Sea tightens and grows over 3 to 4 years. Since it is natural, it is small compared to aquaculture, but it is characterized by a rich flavor that is tightly packed with umami. All natural oysters in Takanabe are taken by fishermen by diving. Natural oysters are tightly stuck to rocks called gorota stones that line up along the coastline, and fishermen peel oysters one by one from the rocks with “kakiuchi” shaped like nail removal in their hands.

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