カキタベタイ
[December 29th, last available delivery date] Directly delivered from Lake Saroma, Hokkaido "Koshiro Oysters", a clean and refreshing brand of Hokkaido oysters grown in Japan's largest brackish water lake
[December 29th, last available delivery date] Directly delivered from Lake Saroma, Hokkaido "Koshiro Oysters", a clean and refreshing brand of Hokkaido oysters grown in Japan's largest brackish water lake
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Please be sure to check before ordering
Please be sure to check before ordering
*All oysters for eating raw sold on this online shopping site are harvested in areas where they can be eaten raw, but please understand that eating them raw may make you ill.
Please understand that we cannot take responsibility if you become ill.
*Please note that shipping costs for Hokkaido and Okinawa are 800 yen.
*If you are having a gathering, please help us by arranging delivery to arrive the day before.
*If you have been affected by this product before, please refrain from purchasing this product. (You may be more susceptible to this product.)
*Please refrain from eating raw food if you are not feeling well.
*Items that clearly indicate the amount, such as delivery notes, itemized statements, receipts, etc., will not be included.
*Due to the nature of the product, we cannot accept cancellations after delivery arrangements have been made.
*The arrival of your product may be significantly delayed due to bad weather or other factors.
*Shipping may be suspended due to deteriorating sea conditions.
*During busy periods in the shipping industry, the product shipping date may be brought forward to meet your desired delivery date.
*All images are for illustrative purposes only.
- If you need to specify a delivery date for fresh oysters, you can do so by clicking "Add to Cart."
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*Please understand that if you purchase from other producers of the Young Oyster Association at the same time, they will be shipped separately.
*If you are from Hokkaido or Okinawa, the shipping fee will be 800 yen, so we appreciate your understanding.
*Please note that the oyster knife will not be included when shipping to Okinawa.
*Raw oysters may contain lugworms (which look like red worms), but this will not affect the quality of the product.
Raw oysters from Lake Saroma, Hokkaido
These oysters are grown in Lake Saroma, Japan's largest brackish water lake located in the center of the Sea of Okhotsk.
Lake Saroma is a mix of cold Okhotsk seawater and fresh water flowing from the rich land, creating an environment suitable for growing oysters and scallops.
Oysters feed on plankton carried by drift ice and plankton from the earth, and store plenty of flavor components in the cold, clear seawater beneath the ice, developing into delicious oysters.
About Kojiro oysters (raw oysters with shells)
Lake White is Lake Saroma. The white color of the lake is the pure white that Lake Saroma gets when it freezes completely white in winter. White is said to be the milk of the sea, and one-year-old oysters are fair-skinned.
Oysters themselves are also referred to as ``milk of the sea,'' and you can enjoy their rich flavor with a good balance of vitamins and minerals.
Taste and size of Kojiro oysters (raw oysters with shells)
Each oyster weighs about 100-120g, about the size of oysters lined up at an oyster bar, and is suitable for eating raw.
It starts off with a slightly salty taste, but the clear freshness and sweetness spreads in your mouth.
Recommended way to eat
1. Squeeze the lemon
2. Mignette sauce *How to make mignette sauce - Red wine vinegar (if you don't have it, use red wine and vinegar 1:1)
・Shallots (if you don't have them, you can also use onions)
・A little black pepper. Mix the above ingredients.
3. Steamed oysters
■True oysters (can be eaten raw)
■Gathering area Yubetsu-cho, Monbetsu-gun, Hokkaido ■Quantity: 20, 30, 40 pieces ■Expiration date: 3 days from the shipping date if raw (Example: 1/4 if shipped on 1/1) 4 days from the shipping date if heated ■Storage Method: Store at below 10℃ ■Delivery: Yamato Transport Cool Delivery ■Delivery date and time: Available ■Accessories: Oyster knife, pamphlet (how to peel guide)
■Inspection system After landing, oysters are soaked in underground seawater for at least 24 hours and sterilized using ultraviolet light and ozone.
