石川県·特産品
Noto Oysters
When you open the shell, the meat is plump and full. With a single sip, a rich umami flavor and a melting sweetness spread throughout your mouth—Noto oysters are 'milk from the sea' that offer a satisfying bite despite their small size. They grow in the bountiful waters of Nanao Bay, including areas like Anamizu. Nutrients flow from the mountains through rivers, providing an abundance of plankton for food. In the calm inner bay, they develop thick meat with concentrated sweetness. They are great grilled, in hot pots, or eaten raw. In winter, oyster huts appear along the coast, attracting people seeking a bowl of oysters slow-grilled over charcoal. The peak season is January and February, as the cold deepens. They are plump jewels carefully nurtured by the Noto winter.
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