宮城県·郷土料理
Matsushima Oysters
Slurping them straight from the shell, your mouth is filled with the scent of the sea and a rich, creamy umami flavor. Though slightly small, the meat is firm, and a subtle sweetness surges with every bite. This is the star of Matsushima Bay in winter: the Matsushima Oyster. Matsushima is one of the top oyster-producing regions in Japan, located in Miyagi Prefecture. Raised in the nutrient-rich waters of a calm, rias-type bay, these oysters are characterized by their firm texture and concentrated umami, despite their somewhat petite size. This makes them light enough that you can eat as many as you like. Enjoy them raw for a rich, milky taste; grilled to release an enticing aroma; or fried for a crispy, piping-hot delight. The season is limited only to the cold months from October to March. It is truly the 'milk of the sea' that you must taste in Matsushima during winter.
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