牡蠣 （かき / Kaki）
Japanese oyster
Japanese oysters are harvested nationwide, with Hiroshima and Akkeshi being especially famous. Enjoyed raw, grilled, or fried, they are known for their rich, milky flavor.
When / How to Eat
Besides raw oysters, grilled, fried, and hot pot styles are popular. Winter is the peak season, often served at izakaya or specialty restaurants.
Cultural Background
Hiroshima is Japan’s top oyster-producing area, with a history of farming since the Edo period. Each region offers unique varieties and local oyster festivals.
Cautions
Freshness is key for raw oysters. Some people may experience food poisoning, so cooked options are safer.