京都府·特産品
Maizuru Rock Oysters
When you open the shell, you find large, plump meat. As it slides into your mouth, 'the milk of the sea' overflows, spreading a creamy and intense umami across your palate. The season for rock oysters is from early summer to summer. The period from May to August is when they are most delicious when eaten raw. In the inner bay of Maizuru, Kyoto, there is a thriving industry of 'cultivated rock oysters' that are carefully raised for about three years in plankton-rich waters. Because their shells are thin, it is said that the meat can swell to about 1.5 times the size of wild varieties. A single, rich bite often referred to as 'the cheese of the sea.' Enjoy them chilled with a squeeze of lemon. It is a luxury that allows you to taste the entire summer sea of Kyoto.
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