Nurtured in the rich nature of the region
Oyster farming is said to have started in the 1600. The abundant water from rivers flowing into the rugged rias coastlines of Miyagi have long nurtured sweet and large-size oysters. Locals like to have them grilled, softly cooked or deep fried over a bowl of rice, and in simmering hot pot with seasonal local vegetables.
Information provided by : Food Industry Promotion Division, Miyagi Prefectural Government