Nishinoshima’s Oki no Iwagaki: The First Successfully Cultured Iwagaki Oysters in Japan

• Table of Contents
• Speaking of food on Nishinoshima...
• What is Iwagaki Oyster?
• Nishinoshima is the Birthplace of Iwagaki Oysters in Japan!
• Places Where You Can Enjoy Oki no Iwagaki (Seasonal):
• Ways to Eat Oki no Iwagaki Deliciously
• Lastly

Speaking of food on Nishinoshima...

Nishinoshima Island of the Oki Islands in
Shimane Prefecture is a treasure trove of delicious fresh produce, brought to
you by the bountiful nature and sea. The island is famous for seafood, such as
fresh fish, squid, sazae turban shells, and seaweed. But one of the most
important seafoods on Nishinoshima is the iwagaki oysters. Oysters are nutritious
and are called “milk of the sea”, and are rich in taurine and minerals. 

Let’s take a deeper look at the pride of Nishinoshima, iwagaki oysters.

What is Iwagaki Oyster?

Iwagaki (rock oysters) are in season from spring to summer. Speaking of oysters, Hiroshima Prefecture comes to mind, and magaki (true oysters) is the variety that is widely available there. Magaki oysters are in season from autumn to winter; the opposite of Iwagaki oysters.

Also, Magaki and Iwagaki oysters look and taste different. Magaki oysters are small in size and have a delicate flavour, whereas Iwagaki oysters are large, thick and filling. Take a bite of a Iwagaki oyster, and the creamy flavour spreads throughout your mouth, allowing you to enjoy its rich umami flavour.

Nishinoshima is the Birthplace of Iwagaki Oysters in Japan!

Natural Iwagaki oysters are often harvested by freediving during summer months (June – August), but the Iwagaki oysters of Nishinoshima are all cultivated. Our Iwagaki oysters grow in the crystal-clear waters surrounding the island and in well-managed environment that only aquaculture can provide, boasting stable quality and food safety. In addition, with the help of water sterilized by UV light, they are safe to be consumed raw.

Oki no Iwagaki oysters are carefully cultivated for a minimum of 3 years before they are harvested. Absorbing nutrients from the rich sea, iwagaki oysters grow and are most delicious between March and May, as they store up nutrients before spawning.

In fact, Nishinoshima Island is where Iwagaki oyster farming was first successfully carried out in Japan! This groundbreaking initiative has contributed to the spread of oysters and development of the technique.

Places Where You Can Enjoy Oki no Iwagaki (Seasonal):

At some of the restaurants in town, you can enjoy the Nishinoshima’s delicious Oki no Iwagaki:

Konoumi-ha-hiroshi (Urago area)

Sushi Aira (Urago Area)

You can also enjoy it at your accommodation.

Oki no Iwagaki is a seasonal produce and are only available from March to May. It’s best to check the availability and business hours of the restaurants in advance.

Ways to Eat Oki no Iwagaki Deliciously

Savouring Oki no Iwagaki raw on the
half-shell is best. You can also add a squeeze of lemon, or ponzu sauce (soy
sauce with citrus juice) to enhance the natural flavours.

There are also other ways to enjoy Oki no Iwagaki:

Sake-Steamed Oyster: An exquisite dish, which allows you to savour the condensed, rich flavour of Iwaki oysters.

Deep-Fried Oysters: Crispy on the outside, and juicy on the inside. Yum!

Al Ajillo or Cooked with Garlic and Olive Oil: Iwagaki oysters work well with olive oil; enjoy them with a Western twist!

Oysters Pickled in Oil: A Japanese delicacy, where oysters are cooked and preserved in a jar with oil.

No matter which cooking method you choose, you can still enjoy the deliciousness of fresh Iwagaki oysters to the fullest.

Lastly

Floating in the calm waters of Nishinoshima, is the oyster farm.

Packed with the bounty of nature and the passion of the farmers, Iwagaki oysters of Nishinoshima are the best of the best. Rich in flavour, high in quality and food safety, they are a masterpiece that will satisfy anyone. If you visit Nishinoshima, be sure to try the local Iwagaki oysters. You will surely be surprised by how delicious they are!