石川県·特産品
Noto Oysters
As they crackle over charcoal, the scent of the sea rises into the air. Once opened, you find plump, large morsels of meat. With a single bite, a rich umami and the sweetness of the tide rush over your palate—Noto oysters are a true winter delicacy nurtured by the Satoumi. They are raised in Nanao Bay, where subsoil water from the mountains flows in. Cultivated slowly within the calm inner bay, they grow into large, intensely flavored oysters. The peak season is generally from January to March. The classic way to enjoy them is grilled in their shells over charcoal. The juicy, overflowing savory sea flavor is irresistible. Every year, crowds gather at oyster festivals seeking this very taste. It is an indispensable seafood feast of the Noto winter.
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