Kaki

A few Pacific oysters are available in Japan. The most common kaki (giant Pacific oyster) is oblong in shape, about 8cm/3½ in long and 5cm/2 in wide in contrast to the round European native oyster. It is available all through the year but is at its most flavoursome from November to March.

To eat oyster raw, Japanese-style, dip in a little citrus shoyu. Kaki-fry (fried breaded oyster) is another Japanese speciality. Oysters are also used in clear soups, hotpots and cooked with rice. Kaki are known to cause food poisoning so when eaten raw they should be very fresh. Always buy fresh oysters from a reputable fishmonger.