![miyagi oysters miyagi oysters](http://www.fannybayoysters.com/menubar/60-off--1-1-1464113212.jpg)
Look at the small size of these fully grown Kumamoto oysters.
#MIYAGI OYSTERS FULL#
Notice the tiger paw appearance of this oyster and how full the meat fills the shell. The 'Miyagi Oyster' name is now synonymous to most Pacific oysters, but the ones we carry are raised at the foot of the Olympic Mountain range along the shores of Washington's southern Puget Sound. I primarily use Kumamoto oysters from producers in Puget Sound, Willapa Bay, and occasionally from Humboldt Bay. Their name comes from Japan's Miyagi Prefecture, which produces over 23 of the country's oysters. Kumamoto oysters have a rich taste that feels like eating real butter for the first time in your life. I use this Miyagi oyster through the summer months. These are called triploids and are essentially a seedless oyster, similar in concept to seedless watermelons, grapes, etc. By the way, scientists have developed methods to produce Miyagi oyster seeds that grow into oysters that do not spawn. At this point the growers told the hatcheries that they would plant a smaller amount of pure Kumamoto oysters to be able to offer a greater variety of oysters to the public. What resulted was a slow growing, summer spawning, Miyagi tasting oyster. The hatcheries attempted to cross breed Miyagi and Kumamoto, hoping to get a fast growing, Kumamoto flavored, winter spawning oyster. The Kumamoto is a delicious oyster but it grows VERY slowly. So oyster seed producers looked around and realized that the Kumamoto oyster ( Crassostrea sikam), another Japanese oyster, spawned in the winter. Once the oyster releases this gonadal material to make baby oysters, the adult oyster is ‘spent’ and the meat is thin and watery. Many visitors, including those from Sendai and outside the prefecture, enjoyed the taste of fresh oysters at Sunday's event, Sankei Shimbun reported. Yoshida tackles particularly the Pacific oyster, a species endemic to Japan that presently constitutes 80 percent of the total world production of edible oysters. The Miyagi meats become filled with gonadal material that makes the meat very creamy and soft. The Karakuwa peninsula in Miyagi Prefecture, which was devastated by the tsunami on March 11, 2011, held an oyster-tasting event to celebrate the first oyster harvest in two years. In this paper, Mariko Yoshida offers an ethnographic analysis of temporalities, materialities, and relationalities between humans and oysters in Miyagi, Japan.
![miyagi oysters miyagi oysters](http://3.bp.blogspot.com/-xvxXXnwwLtA/UjQC8d8ztGI/AAAAAAAANdE/0GeC3jWjfDs/s1600/13.+miyagi.jpg)
Back in the 1970s oyster growers were looking to produce a high quality oyster for sales in summer, when the Miyagi oyster naturally goes into reproduction.