Seafood
Pacific oyster
マガキ まがき magaki
Also known asmagaki, kaki
At its best in Jan, Feb, Nov, Dec
When it is at its best
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
In seasonAvailable
How to cook
Raw oysters
With lemon or ponzu. Use oysters sold for raw consumption.
Kaki fry (panko-fried oysters)
Coated in panko and deep-fried.
Dote-nabe (oyster hot pot with miso rim)
Miso spread around the pot rim. A Hiroshima speciality.
Preserved in oil
Cooked and preserved in oil. Keeps well.
How to choose
Shucked oysters should be plump and glossy, a creamy white. Avoid shrunken ones.
Storage
Raw-grade and cooking-grade are used differently. Even raw-grade should be eaten within one or two days.
Main areas
Good to know
Called the milk of the sea. The difference between raw and cooking grade is not freshness but the hygiene standard of the harvest waters.
