Iwagaki, Summer Oyster

Posted on Aug 9, 2012 in Hiroko's Blog

It is a tacit understanding that eating oysters in the months that lack the letter “r” in their names should be avoided. There are several reasons. Bacteria in water increases as the temperature of the water rises. Oyster prepares spawning when the temperature rises, and spawns in early summer. After spawning, oysters becomes thin and tasteless. So, it was a surprise to find wild giant oysters, Iwagaki, sold as summer oyster at Ohmicho Food Market in Kanazawa...

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