三重県·特産品
Watarikaki Oysters from Kihoku Town
In Kihoku Town, there exists a rare oyster often referred to as the 'phantom oyster.' These are the Watarikaki oysters, raised in Lake Shiraishi. Lake Shiraishi is a brackish lake covering only about five square kilometers, where seawater and river water mingle. In this unique environment, the oysters are raised from start to finish using locally produced spat. While smaller than Hiroshima oysters and others, they have less astringency and offer a rich sweetness and umami. Their high glycogen content, which gives the meat a slight yellowish tint, is a testament to their deliciousness. The peak season is a very short window from around December to March. It is a winter delicacy that can be enjoyed in two ways: refreshing when eaten raw, and rich when cooked. Smooth and refreshing when raw, or intense when grilled. Please take this opportunity during the season to taste these 'phantom oysters' that can only be encountered during this brief period.
Record it after reading
