A thorough introduction to everything from the characteristics of oysters, how to choose seasonal ingredients, as well as recommended recipes!

Oysters are popular not only in Japan but also in Europe and the United States due to their unique texture and taste. This time we will introduce everything from basic information on oysters to recommended ways to eat them.

Characteristics of oysters

Oysters are generally farmed true oysters, but there are also natural oysters, which are sometimes called "summer oysters." It comes in a variety of sizes and can be used in a variety of dishes.

Seasonality and how to choose

Oysters are in season from autumn to winter. In English-speaking countries, it is sometimes said that they don't eat the month that doesn't have R (summer month), but natural products can also be eaten in the summer. It is best to choose a plump meat, and a heavy shell that feels good.

Recommended recipes for oysters

Oysters are rich in glycogen and highly nutritious. It is common to eat raw or grilled when shelled, but peeled meat can be divided into raw and heated, and it is best to use differently depending on the purpose.

Fried sardines

• Ingredients: 300-400g oysters, appropriate amount of lettuce and green shiso, 4 crocks of lemon, salt, sake, flour and deep-fried oil
• cooking:
  1. Shake the oysters with plenty of salt and wash them out.
  2. Quickly cook the oysters in boiling water and drain.
  3. Split the eggs, add the sake and mix.
  4. Sprinkle the oysters with flour, dip them into the egg and add bread crumbs.
  5. Fry in oil at 170°C until golden brown.
  6. Mix the lettuce and green sardines, serve with the fried sardines and garnish with lemon.

Oyster miso gratin

In this recipe, we create a Japanese-style gratin made with oysters and prockolive. The richness of the Saikyo miso and the umami flavor of the oysters match perfectly.

Ingredients (for 4 people)

• Oysters (peel): Approximate amount (approx. 300-400g)
• Proccoli: 200g
• White wine: 1 tablespoon
• Butter: 20g
• Flour: 3 tablespoons
• Soup (1 piece of solid soup base + water): 1 cup
• Milk: 2 cups
• Saikyo miso: 2 tablespoons

Cooking methods

1. Wash the oysters in salted water, sprinkle with white wine and cook them on the heat. Once the color changes, remove it and save the broth.
2. Divide the proccoli into small florets, boil them softly in boiling water with a little salt and drain.
3. Melt the butter and stir in the flour, add the soup, milk and oyster broth and mix. Once it boils, simmer over medium heat until half-full, then dissolve in the miso.
4. Place a small amount of sauce in a baking dish, arrange the oysters and roccoli, and pour the remaining sauce over it. Bake in an oven at 200°C for 10 to 15 minutes to complete.

Oyster crumbs

This recipe for baked oyster crumbs is appetizing with its fragrant crumbs and cheese aroma.

Ingredients (for 4 people)

• Oysters (with shell): 12
• White wine: 1 cup
• Breadcrumbs: 1 cup
• Parsley (chopped): 2 tbsp
• Garlic (chopped): A little
• Thyme (chopped): a little
• Parmesan cheese: appropriate amount
• Salt and pepper: a little each
• Olive oil: 1 cup

Cooking methods

1. Open the oyster shells and remove the flesh, wash the shells and wipe off any water.
2. Wash the oysters in salted water, add white wine, heat them over the heat, and heat until they are plump.
3. Return the oysters to the shells, then place the aromatic crumbs mixed with bread crumbs, parsley, garlic, thyme, Parmesan, salt and pepper, and pour over olive oil.
4. Bake in the oven until golden brown and it's finished.

Oysters are loved by many people for their rich nutrition and unique flavor. Please use the above information to fully enjoy the oysters.