Hyogo Japanese milk oysters are one of the “Premium” quality oysters. They are not only famous in their homeland of Japan but also famous throughout the international market for their deliciousness. So what are the characteristics of Hyogo Japanese oysters that make them so attractive? Let’s find out right away in the article below by Bavabi!
Hyogo oyster farming location
Hyogo Prefecture, Japan is famous for its salt production and oyster farming. Nature has bestowed this place with extremely favorable conditions for oyster farming.
Nourished in the calm, clean water flowing from the mountains to the rivers and the mineral-rich Seto Inland Sea. Oysters raised for a year are not bitter, so they are very delicious, so people from all over come to eat them. Every year, when the oyster season is good, oyster farms and coastal areas are bustling with people.
The bays in Hyogo are famous for their clean, unpolluted seas. In particular, this is also where spring water flows in from the bottom of the sea. Phytoplankton is also very rich thanks to the plants in the rivers that flow in. Phytoplankton create mineral-rich seas, which makes oysters raised in Hyogo Prefecture richer and creamier. They are very suitable for eating raw.
The best oyster season in Hyogo
Hyogo’s oyster season lasts for 6 months. Starting from mid-November to April. In April, the sea temperature rises, and oysters enter the breeding season. During this time, the taste of oysters will be a little worse. Especially from early February onwards, oysters will have an “extremely delicious” taste.
Hyogo oysters are a delicious type of oyster that is raised offshore in extremely clean seas in Japan. The sea is famous for the cleanliness of the water quality and the food is completely uncontaminated. Whether the oysters are delicious or not will depend a lot on their living environment.
How to eat Japanese Hyogo milk oysters
Delicious Japanese Hyogo oysters have plump, milky meat. Especially in females. Hyogo oysters have a sweet taste, combined with the salty taste of the sea to create an unmistakable flavor.
To separate the oyster shells, put the oysters in water and soak for 10 minutes. Then use a knife to gently separate the shells. Put the remaining oysters on a bowl of ice to keep the oyster meat firm and retain its fresh taste.
Normally, you can eat raw oysters with mustard. However, not everyone can eat this way. The spicy taste of mustard, if added too much, can destroy the original delicious flavor of fresh milk oysters.
With many types of Japanese Hyogo oysters, you should use less wasabi or other accompanying spices, the less the sweetness will be brought out. This way, the fatty and fragrant taste of the oysters will be fully felt. Or you can try Japanese oysters with a slice of lemon or tabasco sauce, fresh Japanese oysters will definitely be much more delicious.
Hyogo oysters are especially not shrunken even when heated, with a rich and refreshing sweetness that spreads in the mouth. This makes Hyogo oysters loved by many people, including those who previously did not like to eat oysters.
Nutritional value of Japanese Hoygo milk oysters
Hoygo milk oysters are raised in offshore areas, with extremely clean water environments and completely uncontaminated food. That is why the cool taste of oysters is completely different from other types of oysters.
According to many scientific studies, milk oysters contain many nutritional components that are good for human health. Specifically, Calories, Protein, Vitamin D, Vitamin B1, Vitamin B12, Iron, Magnesium, Phosphorus, Zinc, Copper, Selenium… Nutrients from oysters help boost the immune system, are good for the eyes, cardiovascular system, improve memory, are good for the skin, and increase energy for the body…
In particular, Japanese Hyogo oysters are also rich in Omega-3 fatty acids. This is a fatty acid that helps treat diseases related to the heart, diabetes, blood fat, visceral fat, etc. Biological zinc in oysters is extremely good for male hormones. It helps increase physiological ability more strongly.
When harvested, milk oysters are soaked and washed directly with natural seawater, then the oysters are deeply frozen using Proton technology (Japanese technology for preserving frozen food from within the cell, using proton freezing ccan keep seafood fresh up to 99.7%) to keep oysters quality and safe when used as sashimi.
Preservation and freezing technology of Hyogo oysters
It is not easy to raise delicious milk oysters. Especially large-sized milk oysters. It takes several years of natural farming to harvest large-sized oysters (9-11 oysters/kg). The Japanese are very careful and meticulous, so their products are also produced and preserved extremely safely.
After harvesting, oysters are soaked and washed directly with natural seawater. Immediately after that, the oysters must be quickly frozen using Japan’s advanced Proton technology. This is a technology that preserves frozen food from within the cell. The freezing process is at a temperature of -40℃ to the core of the product. It takes less than 10 minutes to help keep the freshness and sweetness of the oysters to consumers.
When using, just soak the oysters in water for 10 minutes, then gently use a knife to separate the oyster shells. Next, soak in a bowl of ice water to clean the oyster shell and help firm the oyster. Then you can enjoy it right away or prepare it as you like.
