秋田県·特産品
Wild Rock Oysters
Wild rock oysters harvested in the summer from the Sea of Japan in Kisagata, Nikaho City, are a brand known only to those in the know. The secret to their deliciousness lies in the beech forests of Mount Chokai. Snowmelt takes decades to become underground water, absorbing plenty of nutrients from the beech forest's leaf mold before welling up from the seabed. This underground water maintains an ideal seawater temperature and provides nutrients, allowing the oysters to grow slowly. As a result, they have large meat and a rich, creamy texture like milk. The peak season is limited to a very short period from July to August, just before spawning. Squeezing fresh lemon over them and eating them raw is truly exceptional. Please enjoy this summer luxury, nurtured over a long period by Mount Chokai and the Sea of Japan.
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