Spring oysters are in season! They are at their sweetest and tastiest in the spring!

Kesennuma is surrounded by rich nature and is home to a wealth of freshly caught seafood and mountain produce.
This time, we will introduce oysters, which are farmed in Oshima and Karakuwa in Kesennuma. Among them, we will introduce the exquisite "spring oysters" that are shipped at this time of year. When it comes to the main season for oysters, many people probably think of winter, but according to producers, "the flavor of oysters is at its strongest in spring."
The person we spoke to this time was Takeshi Komatsu of Yamayo Suisan, an oyster farming business on Oshima.

▲Takeshi and Mariko Komatsu, husband and wife of Yamayo Fisheries.

Before starting this job, Komatsu-san worked for a company in the Kanto region, but six years before the disaster he returned to his hometown of Oshima and took over his family business, starting an oyster farming business. However, his home and farming facilities were all damaged in the Great East Japan Earthquake. It wasn't until November 6 that he was able to resume work.

To reopen, Komatsu started the "Reconstruction Owner System," which he had been planning since before the disaster. The system raises funds by having people purchase "the right to purchase oysters as soon as they are ready to be shipped" for 1 yen per share and pay an advance. This has built a relationship like a Yamayo Suisan "fan club" where people from all over the country can support Yamayo Suisan and purchase delicious oysters. Currently, the owner system places even more emphasis on "face-to-face relationships," allowing people to purchase oysters on a priority basis and to apply for tours and experiences of the production site.

▲ Firmly-fleshed spring oysters

▲Spring oysters are packed with nutrients.

The most distinctive feature of Sanriku oysters is undoubtedly their size.
Even if the same oyster "seeds" are used, the size of the oysters can vary greatly depending on where they are grown. It is said that oysters in the waters off Kesennuma are particularly likely to grow large, as mineral-rich water from the mountains penetrates deep into the ria coastline. In particular, spring oysters reach their peak size during this time of year, when meltwater flows through the waters.

Spring is also the time when oysters are most nutritious before they lay eggs, and they are characterized by their strong umami and sweetness, little bitterness, and ease of eating. According to Komatsu, "Even my children will snatch and eat spring oysters, even if they are offered to guests."

▲The packaging is decorated with an illustration of cherry blossoms.

The timing for shipping spring oysters is based on when the weeping cherry tree right next to the Yamayo Suisan factory is about 80% in bloom. (Usually, they are shipped around Golden Week, but this year, the weather got warm early, so they were shipped in mid-April.)

Komatsu-san talked about his future plans, saying, "We aim to continue producing oysters of better quality, and we would like to consider ways to enjoy raw oysters all year round." Komatsu-san's secret wish is to "create an environment where the workers at Yamayo Suisan can have fun. I want to make it a place where my children will want to work at Yamayo Suisan when they grow up."

▲Oyster shucking at Yamayo Suisan.

Oysters are delicious not only in winter but also in spring. Komatsu's recommended way to eat them is to simply "steam them with the shells on." Just fill the pot with water to prevent the oysters from burning, put in the shells, and steam until the oysters open a little. Even without seasoning, the seawater inside the oyster shells has just the right amount of saltiness, allowing you to enjoy the bounty of the sea as it fills your mouth.
If you haven't tried them yet, be sure to give these delicious spring oysters a try!

Spring oysters

Harvest time

Mid-April to Golden Week to early June (varies depending on the year) Winter oysters from around October

Characteristics of taste

It has a strong umami flavor, is sweet, and has little bitterness or astringency.

Where to buy

Yamayo Fisheries Mail Order,Yamahiro(Spring oysters from other producers can also be purchased at fish shops, etc.)

Producer

Yamayo Fisheries, an oyster farmer in Karakuwa, Oshima

Purchase site for Yamayo Suisan's spring oysters

Yamayo Fisheries Spring Oysters Mail Order Site
https://yamayosuisan.com/

▼We introduce Kesennuma's "sea horse mackerel and mountain horse mackerel."