A delicacy dish of fleshy and juicy oysters. An oyster soup with the smell of the sea.
Kamoko lake located at the entrance of Sadogashima Island, Ryoutsu Port, is one of the few lakes in Japan where seawater and freshwater is mixed. Kakijiru is made with the oysters from the Kamoko Lake, slightly seasoned with shoyu. The aroma of the sea spreads in your month as soon as you have the first sip of it. The oysters are very fleshy and juicy. No other oysters from other places could make such a delicacy and rich soup. Negi and tofu are also good ingredients to add to the soup if desired.