Seafood
Rock oyster
岩牡蠣 いわがき iwagaki
Also known asiwagaki
At its best in Jun, Jul, Aug
When it is at its best
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
In seasonAvailable
How to cook
Raw
With lemon or ponzu. Larger and richer than the Pacific oyster.
Grilled
Grilled in the shell, where it shrinks less.
Steamed
Steamed with sake, which concentrates the flavour.
Fried
Breaded and deep-fried; large and satisfying.
How to choose
A thick, deep shell, heavy in the hand and tightly closed.
Storage
Wrap in damp newspaper in the shell and refrigerate. Raw-grade should be eaten the same day.
Main areas
Good to know
Where the Pacific oyster is at its best in winter, the rock oyster comes into season in summer, which is unusual. Its spawning is spread over a long period, so it does not thin out in the warm months. It grows two to four years longer, giving a larger shell, more meat and a deeper flavour.
