Experience Oysters in Japan - Matsushima Bay

I would like to thank @YasumiKikuchi @Ivi_Ge @KimberlyAnnG @HimanshiS who love Japan for participating in the #deepjapan project organized by Mr. Kikuchi-san. You can follow him here, and here So, without further ado, I would like to introduce my topic for #deepjapan.

So, what is it about Japan that attracts you? For me, it’s the cuisine, Japanese aged-beauties, Nihonshu, the homogeneity, the history, the shrines, the ancient myths, continuity of tradition, and so much much more.

In this post I will write about oysters and Japanese sake. I often use food and drink in combination in my writing because I think this too is part of Japanese culture. I think the marriage of rice and koji are divine and taken together with food is almost spiritual is a God-like experience.

One of the most unique features of Matsushima Bay, in Miyagi Prefecture, that causes oysters to be so flavorful is that it is a convergence point for 3 or 4 different coastal currents, which means that they have more access to naturally occurring nutrients than oysters grown in other areas.

Matsushima oyster farmers also raise the oysters out of the water every so often to allow them to breathe. Those things combined are what give Matsushima oysters their unique taste. Since they are harvested quite young, they’re also better suited for raw consumption and delicious.

If you’d like to try an Oyster Hot Pot Cruise, you can make reservations at the following link.

Other than that, there are several restaurants in the Matsushima Seaside area (right outside of the Matsushimakaigan Station or right across from the Sightseeing Boat Pier) that serve the oysters in their dishes. You can find them fried, in soup, or raw. If you were looking to purchase some to cook at home, the Matsushima Fish Market is probably your best option.

If you would like to visit the actual fish market then go here for a list of prices and types of orders.

= > Feb. and March are good times to plan a trip to Sendai, Matsushima Bay as there is an oyster festival help by the Japanese Self-Defense force.

Remember to tag #deepjapan

Lastly, you can view more of ME on Instagram. My connect profile.

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Hello @user_not_found
Thank you for supporting #DeepJapan! The background story you introduce about Japanese food is exactly Deep Japan! Miyagi Oyster is one of the most famous in Japan. As you say, it matches well with sake made with traditional recipes, and sake has a lot of spiritual implications.

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Hello @TonyAlexander,

I am envying you right now! I am a big fan of oysters. Matsushima Bay is definitely in my must-visit list on my next trip to Japan!

My recent oyster experience was in Lyon, France. We visited the famous food hall - Halles de Lyon Paul Bocuse, I ordered a dozen of two type of oysters which they mentioned “easier to eat type” and when I tried it, basically it’s more creamy.

As you can see on the picture below, the oysters are bigger and wider.

Out of curiosity, how do you eat your oysters, do you slurp it or you pick it up with a fork? ?

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@YasumiKikuchi Yes. I love the #deepjapan experience and thank you for starting this. Travelers need to see the real Japan, not the touristy stuff. I will add more posts similar to this one. Any recommendations?

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Thank you for the delicious oyster photo @AngieYC :yum:
And Hello @user_not_found ,
You are familiar with Japan and you want to write your favorite articles👍. Please continue to investigate Japanese background stories in the future.

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@user_not_found

Hello. Thank you for sharing photos of oysters that look very delicious. It is a photo with a sense of presence that seems to smell like a oyster. I also want to eat oysters. Thank you very much. Regard

海女料理 ししくい
日本、〒770-0874 徳島県徳島市南沖洲4丁目5−番7-1
+81 88-664-0990
https://maps.app.goo.gl/BopDaZtEsAZUPtXY8

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@AngieYC Hi Angie, thank you for your comments and I will do another post of the same Matsushima oysters served up raw and are bigger, juicier, and plump. After you steam oysters they are smaller, but still retain the taste of the ocean. These photos of yours in France are sublime and I can imagine pairing them with great French wines. I prefer to eat my oysters raw from the shell, then use the shell as a sake cup. Again, thank you for your comments and how do you eat oysters. Your oyster picture is very beautiful.

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@user_not_found Thank you for sharing your experience with us. The oysters from Matsushima area look so yummy. I have been to the area but I didn’t try any oysters from those restaurants because I was alone. Eating alone is not fun. I’m sure you really enjoyed those oysters with the Sake. :slight_smile: And thank you for the tips on best time to visit Matsushima Bay as well.

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Hello @user_not_found & @YasumiKikuchi ,

Thank you for the compliment towards my photo. I personally am a foodie and I always look for good food everywhere I travel. Since all those great food are not like souvenirs that we can bring home for memories, that’s why I always try to take the best picture of the food as memories.

@user_not_found at that time we paired it with white wine and as you said, it was very delightful. We actually have the same preference to enjoy oysters, I prefer it raw with a bit of lemon and enjoy it right from the shell.

The reason I asked is because when I was enjoying my oysters back in Lyon, France, I saw the people next to me eating it with fork. It makes me wonder for a while was it a bad manner the way I eat, because from what I know in Europe slurping is considered as bad manner.

Anyway I was too excited when the oysters got served in front of me! :smiley:

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Hey @AngieYC

There may not be happiness beyond food memories! If you come to Japan, you can make a slurp noise. Although the conditions are limited, there is a culture in Japan where the slurp noise is a praise to the provider. Recently, however, Japanese people have been trying to mute this noise, being aware of foreign tourists😅

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Hey @user_not_found another one great post, thank you so much. I am working also on one post and I will join #DeepJapan challenge :slight_smile:

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@YasumiKikuchi With you kind assistants I would like to write more about your country.

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@955HIRO These pictures are really nice. Can you tell us a little more about the first picture? Owani…?

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@Ant_Bad_Yogi It’s great seeing your comments. About eating alone. I disagree with you a little. My girlfriend is a very finicky eater - 食べ物にうるさい人<= so, I prefer to go out alone when I want to eat a lot of food. I never feel alone. Be brave. I take my girlfriend to really nice restaurants, but not to places where I can just pig out.

〔豚のように〕~をガツガツ食う、~をたくさん[腹いっぱい]食べる、~を大食い[過食]する、~を食べ過ぎる
・We can pig out on candy. : 甘いものたくさん食べよう。
・He began to pig out on barbecued ribs. : 彼は、バーベキューリブをガツガツ食べ始めました。

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@Ivi_Ge Thank you for your wonderful comments. We all look forward to your wonderful post for #deepjapan!

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Hello @YasumiKikuchi ,

It’s just culture difference I guess and from what I know correct me if I’m wrong.

In Japan, I heard that especially when you eat ramen, when you slurp it means that you are really enjoying it or it’s tasty. Is it true?

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@user_not_found

good evening.

I will give a supplementary explanation about the shrimp in the first photo.

The name is “UCHIWAEBI”.

UCHIWAEBI is called so because it looks like UCHIWA, which causes wind.

EBI means shrimp. The elastic body tastes rich shrimp. UCHIWAEBI’s tail is very tasty and its umami and sweetness are more than ordinary shrimp. I will share the photo again.

Caption; UCHIWAEBI is a flat shrimp.

Caption; The back of UCHIWAEBI

Caption; The elastic body is fragrant and delicious.

ししくい SHISHIKUI

https://goo.gl/maps/gfiRPsWTkydXpffL6

Caption; Boiled UCHIWAEBI

Caption; The body of UCHIWAEBI with a rich sweetness and aroma is very delicious.

Caption; UCHIWAEBI is delicious, but Ise shrimp is also very delicious. The very sweet and rich body is the king of shrimp.

Thank you very much.
Regard

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It is true @AngieYC ,

The background in this sense indicates that the noise has come out because it is so concentrating on deliciousness that you forget manners. Furthermore, it expresses enjoying the taste excitingly. The cook is therefore happy to see it. In other words, as a paradoxical courtesy, it shows respect for the cook. However, it is necessary to produce the beauty of the sound, and it is not preferred even in Japan to make a biting noise in the mouth. There are such fine rules.:thinking:

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@955HIRO That was very educational. I learned a lot from reading. I have never tried this type of fish. Thank you so much for sharing it with us! Great job: )

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@user_not_found

Good morning. If you have a chance, please try UCHIWAEBI. You will surely be captivated by its rich taste and sweetness. I like UCHIWAEBI more than Ise shrimp. Thank you very much. Regard

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