Deep-Seawater Purified Oysters
Grown with the blessings of the deep sea and pure water, delivering safety and peace of mind
Deep-Seawater Purified Oysters introduction
Deep-Seawater Purified Oysters (深層水仕込カキ, Shinsou-sui Shikomi Kaki) are oysters purified and cultivated for over 24 hours using the Nyūzen deep-seawater, drawn from a depth of 384 meters off the coast of Nyūzen. Nyūzen Town takes advantage of its pristine water resources, including the Kurobe River fan springs, to actively promote its deep-seawater collection projects. The deep seawater is colder, more stable, cleaner, and richer in nutrients compared to surface seawater. Compared to oysters purified with surface seawater, these oysters offer higher safety for consumption, are rich in nutrients, and carry a variety of benefits. The oysters harvested in Nyūzen are classified as rock oysters (iwagaki), known for their plump, firm texture and rich, deep flavor, making them a beloved delicacy among the locals.
Related videos
Other information
Toyama Other recommended dishes
Kureha Pear
Toyama
Oiwa Somen
Toyama
Tara-jiru (Cod Soup)
Toyama
Red Snow Crab Dishes
Toyama
Himi Udon
Toyama
Kamaboko (Fish Cake)
Toyama
Seafoodrelated dishes
Koi Cuisine
Saga
Pickled Horse Mackerel in Sanbai Vinegar
Kagawa
Kuruma Ebi (Japanese Tiger Prawn)
Kagoshima
Kusaya
Tokyo
Sendai Zoni
Miyagi
Chirimen (Dried Young Anchovies)
Miyazaki
Kind of food
Tenpura Sushi Ramen Seafood Soba & Udon Okonomiyaki & Takoyaki Bento & Onigiri Don dish Nabe dish Yakitori & Kusiyaki Meat dish Local cuisine