Introducing oyster dishes you'll want to eat during the cold winter!

Introduction

Oysters, in season in winter, are a special ingredient that tightly encapsulates the flavor of the sea. The moment you take a bite, a rich umami spreads, followed by a mellow sweetness. One of the fascinating things about oysters is that their flavor changes depending on their place of origin and the environment in which they are grown, so even the same oyster can have a wide variety of unique flavors. In this column, we will introduce the appeal of oysters and how to enjoy them in season in an easy-to-understand manner.

How to eat oysters deliciously

Oysters are an ingredient that changes surprisingly depending on how they are cooked: raw, grilled, steamed, fried, or boiled. Raw oysters are delicious simply with a squeeze of lemon, but you can also enjoy different flavors depending on how they are cooked, such as steamed oysters in sake to lock in all the flavor, or fried oysters that are crispy on the outside and creamy on the inside. By knowing a few simple tips to bring out the natural flavor of the ingredients, you can approach professional-quality oysters at home.

This time, we will introduce oysters that you can enjoy at home.

Frozen SETOUCHI OYSTERS from Hiroshima Prefecture, 1.2kg (2L/large oysters)

These large, 2L-sized frozen oysters from Hiroshima Prefecture are carefully selected by skilled craftsmen and frozen individually. Simply thaw under running water the amount you need and you're ready to cook. They're perfect for a wide variety of dishes, including oyster hotpot, fried oysters, and ajillo.

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SETOUCHI OYSTER Steamed Oysters from Hiroshima Prefecture 1kg (for raw consumption/2L)

Hiroshima oysters, caught in season, are steamed at over 85°C and then flash-frozen. They can be eaten raw after thawing, and are ideal for carpaccio and oyster vinegar. Individually frozen for ease of use.

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Momo Komachi Cancan Grilled Oyster Set (30 oysters in the shell)

This authentic can-can grilling set includes 30 shelled oysters from Toba, Mie Prefecture, a mini can, an oyster knife, and work gloves. These frozen shelled oysters are perfect for barbecues and outdoor activities, allowing you to enjoy the aroma and rich flavor of the seashore.

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Introducing our special recipes for epi recipes

Epi Recipes also features many original recipes using oysters. From classic dishes that can be easily made at home to slightly more special arrangements, the lineup is focused on ease of preparation and deliciousness. If you want to enjoy seasonal oysters even more, be sure to check out the recipe page and find a dish that suits your taste.

Rock oysters and mushroom pasta

The seasoning is as simple as possible so that you can enjoy the flavor of the rock oysters. Add white wine and steam it to give it a crunchy texture.

Oyster cabbage roll style

There are many itineraries, but this dish allows you to enjoy the deliciousness of the paprika sauce and oysters. The paprika sauce is also delicious when adapted to other dishes.

Rock oyster cocktail sauce horseradish flavor

Pickled horseradish accents. Although this recipe uses only small amounts, it can also be used as a side dish for other meat dishes.

Rock oyster cream sauce with green nori flavor

The key to cooking the oysters quickly is to cook them. Steaming will make the flesh plump.

Rock oyster cream sauce with green nori flavor

The key to cooking the oysters quickly is to cook them. Steaming will make the flesh plump.

Fried rock oysters with tartar sauce

When removing the flesh of the rock oysters from their shell, be careful not to tear the flesh. It's a good idea to put on gloves to prevent your hands from slipping.

Oyster rice

This rice is cooked in a rice cooker with oyster stock and is easy to make in a rice cooker.

Oyster gratin

Adding white miso paste gives the dish a refined flavor.
For more information on the ingredients used in this recipe, please refer to this page. [blogcard url="/recipe/1168/"][blogcard url="/recipe/1003/"]