[December limited item] Winter only! Directly delivered from Nagashima Town, Kagoshima Prefecture, super rich, you can enjoy even the shell of Kinmorimaru Suisan's "Hiougi Kai"

*Please understand that if you purchase from other producers of the Young Oyster Association at the same time, they will be shipped separately.

Exquisite Hiougikai from Kagoshima Prefecture

``Hiougi Kai'' is made by Kinmorimaru Suisan, a rock oyster farmer in Nagashima Town, Kagoshima Prefecture .
When eaten as sashimi, Kinmorimaru Suisan's Hisengai has the same elasticity as scallops. When cooked, the meat is thick and the moment you bite into it, it bursts with umami, and when fried, the outside becomes crispy and the inside is full of umami and the aroma of the ocean.

Each piece is carefully hand-polished by Nishiki Morimaru Suisan and looks very beautiful.

After being sterilized with ultraviolet sterilized water, we will send it to you, so please eat with confidence.

Taste of Hiougikai from Kinmorimaru Suisan

Kinmorimaru Suisan's Hisengai tastes similar to scallops, but is chewy and full of flavor.
You can eat it deliciously raw, heated, or fried.

Recommended ways to eat Hiougikai from Kinmorimaru Suisan

Recommended ways to eat Hiougikai from Kinmorimaru Suisan
1. Sashimi
2. Grilled whole shell
3. Fly

*If you are unwell, elderly, children, or have allergies, please refrain from eating raw oysters and understand the characteristics of oysters before eating.

■Hisenkai can be eaten raw
■Collection area Nagashima Town, Izumi District, Kagoshima Prefecture
■Expiration date If raw: 2 days from arrival (e.g. 1/2 if it arrived on 1/1) If heated, 3 days from the shipping date
■Storage method Please store below 10℃
■Delivery Yamato Transport cool delivery
■Delivery date and time available
■Accessories Spatula
■Inspection system Seawater inspection in the collection area, periodic sample inspection Use of ultraviolet sterilized seawater