If you want to taste Iwagaki oysters and raw oysters, Mie Prefecture in Japan is the best place to be!

Two main types of oysters are harvested in Japan: the Pacific oyster and the Iwagaki oyster. The production area of cultivated oysters is mostly on the Pacific Ocean side, while the production area of Iwagaki oysters, which are mainly natural, is mostly on the Sea of Japan side.

Popular oyster dishes in Japan include grilled oysters, fried oysters, hot pot, sushi, and oyster rice, but raw oysters are recommended. In Japan, oysters that meet certain standards and are harvested in areas inspected by local health departments can be eaten raw.

The two major oyster producing areas in Japan are Hiroshima and Miyagi. Other famous production areas include Okayama, Hokkaido, Iwate, Nagasaki, and Mie.

Oyster cultivation in Hiroshima Prefecture began in the 1500s. The seawater is calm and rich in nutrients. The moderate tidal currents provide favorable conditions for growing oysters. Although the shells are small, the meat is large, thick, and rich in flavor, and Hiroshima produces many oysters for heating.

The Sanriku region of Miyagi Prefecture is a favorable fishing ground where cold and warm currents collide. In addition, the rain that falls on the forests of the mountains along the Rias coast seeps deep into the earth over a long period of time. It flows into the ocean and nurtures the plankton that feeds the oysters. Miyagi produces many oysters for raw consumption.

Hokkaido has a limited number of waters with quiet waves that are suitable for oyster cultivation. Although the amount of oysters farmed is not very large, they are easily cultivated and harvested throughout the year because they can be combined with scallop cultivation and because the cold water is rich in phytoplankton. They are also characterized by their large shells.

Mie Prefecture ranks seventh in the nation in terms of oyster production, and oysters are also popular at oyster bars in Tokyo. The Matoya oyster,  suitable for raw consumption, is especially famous. You can eat both Pacific (raw oysters) and Iwagaki oysters. In a 2021 Internet poll, Mie Prefecture was ranked the best prefecture in Japan for delicious oysters.

Matoya Bay on the Shima Peninsula is fed by three rivers. The inflow and outflow of seawater create the perfect natural conditions for oyster cultivation. The plankton that feeds the Matoya oyster is abundant in the bay. The oysters are cultured in harmony with the bay, resulting in a rich, sweet oyster. 

Sato Farm has patented a method of oyster purification using purple rays, which makes the oysters suitable for raw consumption.

In March 2002, it was recognized as a Mie Brand along with Matsusaka beef. Oysters are mainly shipped directly to restaurants in Tokyo and Osaka, but you can also taste freshly harvested oysters at Matoya Oyster Terrace, which is run by Sato Farm.

Onoura Bay in the Uramura district of Toba City has an optimum mix of fresh water and sea water that flows from the surrounding mountains via rivers. Because of this ideal environment, oysters grow quickly and can be harvested in a single year. Due to their small size, the oysters have a concentrated "sweetness" and "flavor" and lack of bitterness and odor. The "Pearl Road" connecting Toba and Shima, commonly called "Oyster Road," is famous for its many popular oyster restaurants, and during the oyster season from November to March, there are many "oyster huts" where you can grill and eat oysters, with signs saying "All you can eat" and Oysters are available at reasonable prices. 

Located in Toba City, Mie Prefecture, on the northern shore of Matoya Bay, Adako has many nutrients flowing in from several rivers.
The oysters are naturally collected in a high-quality environment and grown under near-natural conditions. The quality is the same as that of natural oysters and the meat is also fat and consistent.
It has been certified as a Mie brand. They are also engaged in "composite cultivation with seaweed" to protect the marine environment.

Oysters have long been cultivated in Kihoku Town, Mie Prefecture. Because they are cultivated in Lake Shiraishi, a narrow brackish lake with a circumference of several kilometers, the production volume is small and it is difficult to obtain them, so they are also called "phantom oysters."
When it rains heavily, the lake receives a large amount of rainwater from the river. In order to survive in this harsh environment, where the water is fresh to a depth of 4 to 5 meters, Watari oysters have the ability to store glycogen and flavor components.
As they ripen, they turn yellowish in color. 
Because these Watari oysters grown in brackish water,  do not have the peculiar taste of oysters, so even children and those who do not like oysters can eat them.

In Japan, Pacific and Iwagaki oysters are mainly eaten. The clean marine environment and management techniques make raw oysters safe to eat.

Hiroshima and Miyagi are the two major oyster producing areas, but there are many delicious and distinctive oysters in Mie, including the Matoya oyster, which is famous for its raw taste. They are also highly rated among the Japanese people. If you come to Japan, you must try oysters in Mie!

Photo by Photo Gallery of Mie

○Oyster Road of Toba - Uramura　https://www.kankomie.or.jp/en/spot/detail_23413.html

○If you want to eat all-you-want oysters, then you must visit Uramura in Toba City! Let's go to enjoy the winter delicacy "Oyster" with your stomach full !

https://www.kankomie.or.jp/en/report/detail_22.html