島根県·特産品
Iwagaki (Rock Oysters) from Nishinoshima
Large rock oysters in peak season during summer. Often called 'the milk of the sea,' they are nurtured by the pristine waters of Oki. Nishinoshima is known as one of the first places in Japan to succeed in rock oyster cultivation. Raised slowly over three to four years in the clear waters of Oki, once the shell is opened, a large and creamy meat is revealed. It is precisely because they grow slowly in clean seas that they accumulate such intense umami. From spring to summer when they reach their peak, the plump texture is exceptional. When enjoyed raw, the rich umami, packed with the minerals of the Oki sea, spreads throughout your mouth. It is a luxurious taste of the island, unique to summer, that you will never forget once you've tried it.
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