岡山県·特産品
Hinase Oysters
In winter, Hinase oysters are an absolute must-have in Okayama. Located in Bizen City on the border with Hyogo Prefecture, Hinase is one of the top oyster-producing regions in the prefecture. Surrounded by islands of various sizes, the calm waters of the Seto Inland Sea are rich in nutrients, allowing the oysters to grow freely. The peak season runs from late October to early April, with the prime period being from late December to around February when the oysters are largest and most plump. Freshly harvested one-year-old oysters are so fresh they can even be eaten raw. Once you take a bite, a plump texture and a rich umami flavor wrapped in the scent of the sea spread through your mouth. Locally, there is also 'Kakioko,' a fisherman's dish featuring irregularly shaped oysters added to okonomiyaki. Grilled oysters with the shell intact are also exceptional, allowing you to enjoy the flavors of winter in the Seto Inland Sea to your heart's content.
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