It's not about size!
It's delicious even without any seasonings.
Oysters cultivated by Tatei Suisan

1.

In Japan, the typical oyster farming period before shipment is two to three years or more.

Tateyama Suisan's oysters have a short cultivation period of 8 to 15 months.

Because the cultivation period is short, the oyster shells are small.

2.

In Japan, the only country in the world where cooking is the primary method of preparing oysters, grilling or steaming is common. Therefore, oysters that have been cultivated for over two years and have large shells are preferred.

Overseas, oysters are mainly eaten raw, and those that are less than a year old, have small shells, and a mild flavor are preferred and consumed in small quantities.

In recent years, virgin oysters and one-year-old oysters have become more popular in Japan, with many people enjoying them at oyster bars specializing in oysters.

At Tatei Suisan, we primarily cultivate one-year-old oysters that are small but plump and free of any distinctive odor, and we serve them at our oyster hut for our customers to enjoy.

3.

The owner of Tateyama Fisheries actually doesn't like oysters (lol).

The oysters we cultivate ourselves have a refreshing oyster flavor, and a strong shellfish taste similar to that of clams or short-necked clams.

The owner started cultivating oysters because he thought they were edible if they tasted like this.

It's hard to put into words!!!!

I'm terrible at explaining things~~~~~