JP

OYSTER About oysters

General Oyster's oysters are carefully purified with a unique deep seawater system that removes viruses and bacteria.
"Special oysters backed by one of the industry's highest safety standards" explains why guests in Susukino, Sapporo can order with confidence.

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  Why are our oysters safe?

  Source: 8TH SEA OYSTER official website

  More Explanation / See details
  

  About the safety of 8TH SEA OYSTER

  What is 8TH SEA OYSTER?

  "8TH SEA OYSTER" is located in Toyama Bay.deep ocean waterThis is a brand that uses water to purify oysters at a land-based facility. Deep ocean water is seawater on Earth.90% or moreIt is a rich resource that occupies the area, but sunlight does not reach it and it does not mix with surface water.Depth of water more than 200mrefers to seawater. It is known as the ``mysterious water of the earth,'' which circulates slowly over thousands of years.

  

  Five characteristics of deep ocean water

  cleanliness Low temperature stability eutrophic mineral properties Aging property

  cleanliness

  Because it is located deep, it is less susceptible to pollution from land water and the atmosphere.Extremely low number of chemicals and contaminating bacteria. It contains fewer pollutants than surface water and is extremely safe.

  Low temperature stability

  While the temperature of surface water fluctuates significantly depending on the season, the temperature of deep waterStable at low temperatures throughout the yearI am doing it.

  eutrophic

  Because sunlight does not reach photosynthesis cannot occur, which is necessary for plant growth.Inorganic nutrients such as nitrogen, phosphorus, and silicic acidContains abundant. Excellent mineral balance and promotes healthy growth of oysters.

  mineral properties

  Contains a well-balanced variety of minerals,Few impurities。

  Aging property

  Because it was formed over many years under high pressure,Stable water qualityI am doing it.

  

  Differences from conventional ultraviolet sterilization

  A common method of purifying oysters is to remove the seawater taken in by the oysters.Sterilization with ultraviolet lightThis is a way to cleanse your body. butBecause it is affected by the amount of water and irradiation conditions.However, there were issues with sterilization control.

  At 8TH SEA OYSTER, in order to solve this problem,Does not rely on UV sterilizationUtilizes the cleanliness of deep ocean water itself. Oyster ecology (in a day)Approximately 400 liters(breathing seawater) to ensure deep water enters the oyster's body.circulationThis achieves a high degree of purification.

  Safety with patented technology

  General Oyster Group is developing an oyster purification method using deep ocean water from Nyuzen Town, Toyama Prefecture.Obtained patent(Patent No. 6240037). This technology is attracting attention in the oyster farming industry nationwide, and is friendly to both oysters and the environment.sustainable purification methodsIt has been established as

  

  Purification process (details)

  1. water intake：Water depth of Toyama BayApproximately 220mIntakes clean deep ocean water from
  2. circulation purification: Oysters from all over the country at our land-based facility48 hours or moreRetains and circulates deep water within the body
  3. process management：Temperature, salinity concentration, residence timeetc. strictly managed.
  4. Quality confirmation:Before shippingInspect each lotto confirm safety and quality.
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  The profound world of oysters, whose expression changes depending on the season

  Source: About oysters - General Oyster

  More Explanation / See details
  

  The secret of oyster season and taste

  Delicious oysters that can be eaten even in months without R

  Many people seem to think of oysters as a "winter" food, but in Europe and America,"You should only eat oysters when there is an "r" in the month."It was said. This is the spawning season for true oysters.May to AugustApparently it was said that way because it tastes worse than in winter.

  However, in JapanThere are some production areas where you can get delicious true oysters even in summer.Recently, the breeding of true oysters has progressed.“Triploid” oystersAlso available all year round. Also, it is in season in the summer.rock oystersYou can enjoy delicious oysters anywhere throughout the year.

  Difference between real oysters and rock oysters

  True oyster (diploid) True oyster (triploid) rock oysters

  True oyster (diploid)

  Rich in plankton to feed on and the blessings of the sun.Shallow water 50cm to 6m below sea levelCultivated inSeason is from winter to springShipping begins in early November, allowing you to enjoy the seasonal flavor throughout the winter. From spring to early summer, when they are storing nutrients for spawning, you can enjoy a different taste than in winter.Spawning season is summerThe umami ingredients are used up in one spawning session.

  True oyster (triploid)

  It is cultivated in the same waters as diploids, butDoes not lay eggs due to selective breedingBecause,Can be shipped all year roundMost of them are distributed in autumn. It is characterized by its small size and deep cup.Always in a good state of glycogen richnesskeep it. Since no energy is used for spawning, you can enjoy stable quality regardless of the season.

  rock oysters

  Rocky area 5m to 10m below sea levelMany of them are natural, and are used to protect themselves from foreign enemies.Large and strong shellis.Spawning season is summerThen, they lay eggs in several batches and consume the flavor components little by little. ThereforeThe best time to eat is in the summer when spawning season is full of nutrients.It has characteristics that are the exact opposite of true oysters.

  

  Delicious oysters grown in various sea areas all over the country

  At General Oyster stores, you can enjoy raw oysters from around Japan throughout the year. In Susukino, Sapporo, this means tasting the distinct character of oysters from many regions and comparing their flavors side by side.

  Main production areas and their seasons

  Production area	January	February	March	April	May	June	July	August	september	October	november	december
  Hokkaido Lake Saroma, Senhoji, Yakumo (true oyster diploid)	◎	◎	◎	○	○	○	○	○			◎	◎
  Iwate Prefecture Kamaishi Bay, Otsuchi Bay, etc. (true oyster diploid)	◎	◎	◎							◎	◎	◎
  Miyagi Prefecture Ogatsu, Shizugawa et al. (true oyster diploid)	◎	◎	◎			○				◎	◎	◎
  Mie prefecture Higashi Kishu (true oyster diploid)	◎	◎	◎								◎	◎
  Hyogo prefecture Aioi, Sakoshi, Murotsu and others (true oyster diploid)	◎	◎	◎	◎		○				◎	◎	◎
  Shimane Prefecture Oki (rock oysters)												◎
  Okayama prefecture Mushiaki (rock oyster)							○	○		◎
  Hiroshima prefecture Jojima, Kurahashijima and others (true oyster diploid)	◎	◎	◎	◎	◎					◎	◎	◎
  Yamaguchi prefecture Oshima (true oyster triploid)	○	○	○	○	○	○	○	○	○	○	◎	◎
  Tokushima prefecture Naruto/Uchinoumi (rock oysters)								◎			◎	◎
  Kagawa prefecture Shirakata (rock oyster)								◎
  Fukuoka prefecture Itoshima/Moji (true oyster diploid)	◎	◎						◎		◎	◎	◎
  Saga prefecture Karatsu (rock oysters)										◎
  Oita prefecture Kamae/Oirijima (rock oysters)											◎	◎
  Nagasaki prefecture Konagai/Goto Islands (rock oysters)							○			◎
  Kagoshima prefecture Moroura Islands (rock oysters)											◎

  ◎ = peak season (the most delicious time) ○ = Good quality (seasonal)

  Tips for enjoying the season

  To enjoy oysters in the most delicious way,Production area and periodIt is important to be aware of this. Even at the same time of year, the taste is completely different depending on the production area.Compare food from north to southBy doing this, you can experience the depth of oysters.

  Also, true oystersdiploidis the rich taste of winter,triploidhas stable quality throughout the year,rock oystersThe characteristics vary greatly depending on the type, such as the refreshing sweetness of summer. By enjoying oysters that are in season, you can enjoy the charm of oysters all year round without getting tired of them.

  Relationship between spawning period and glycogen

  The important thing to understand when oysters are in season isglycogen(carbohydrates that serve as an energy source) andSpawningThis is the relationship. True oysters (diploid) store glycogen for spawning from winter to spring, making their flesh plump and rich in flavor. and in the summerUmami ingredients are used up in one egg layingAs a result, the flesh becomes thin and watery in the summer.

  On the other hand, rock oysters are eaten in the summer.Spawning in several batchesTherefore, even though glycogen is consumed little by little, the body does not lose weight,Summer is the most nutritious period during the spawning season.It has the opposite characteristics to true oysters. Also,Triploid true oysters do not spawn.Therefore, glycogen remains in a good condition throughout the year.

  8TH SEA OYSTER purified with deep ocean water

  At General Oyster, to improve the safety of raw oysters,Purification with deep ocean waterI'm doing it. When oysters are raised in deep ocean water,Increases essential mineral components contained in oystersI understand! Please enjoy our safe and nutritious raw oysters.

  summary

  • True oysters (diploid) are in season from winter to spring, and rock oysters are in season in summer.
  • Triploid true oysters do not spawn, so their quality is stable throughout the year.
  • Enjoy different seasons and flavors from production areas all over the country
  • Glycogen and spawning cycle determine the taste of oysters
  • Purification with deep ocean water improves the nutritive value of chestnuts
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  The best pairing of oysters and wine

  Source: About oysters - General Oyster

  More Explanation / See details
  

  The best pairing of oysters and wine

  Why raw oysters x lemon x white wine is delicious

  “Lactic acid” and “succinic acid” contained in oystersWarming organic acidIt has the property of bringing out the flavor in hot dishes. Raw oysters that remain cold will not fully demonstrate this potential, but lemoncitric acidThe addition of this helps to balance the acidity, and when combined with the refreshing acidity of white wine, the flavor is brought out.

  In other wordsRaw oysters + lemon + white wineis a perfect trio in which the roles of acids are divided. The lemon brings out the warm acidity, and the white wine brings the whole thing together, highlighting the minerality and sweetness of the oysters.

  TRY! A delicious way to enjoy oysters and wine

  1. First, a sip of wine: Check the baseline with the scent and acid skeleton in your mouth.
  2. Squeeze lemon on oysters: Citric acid brings out the flavor and lightens the aroma.
  3. Fill your mouth with one bite: Experience the minerals, creaminess, and warm acidity of seawater.
  4. wine again: Add wine to the aftertaste and enjoy the change in taste from the first.

  Grilled oysters, steamed oysters and red wine are also available.

  When heated, the warm organic acids of the oysters become more noticeable,Red wine high in lactic acidBoth have good compatibility. It goes well with medium-bodied Pinot Noir and Gamay with its clean acidity, and also goes well with Japanese seasonings using miso and soy sauce.

  For white wine, such as ChablisA type with a cold taste and clear acidity.is the iron plate. The nuances of citrus and minerals complement the raw oysters squeezed with lemon.

  Key points for successful pairing

  • acid balance: Lemon citric acid + wine acid complements the warming acidity.
  • temperature design: Raw oysters should be served cold and wine should be served slightly lower to highlight the minerality.
  • Matching production areas and wine production areas: Goes well with wines rich in minerals from the coast.
  • Red is also an option for heated dishes.: Add flavor with red wine with high lactic acid content
  • simple seasoning: Bring out the natural flavor of oysters with salt, lemon, white wine vinegar, etc.

  summary

  By complementing the ``warming organic acid'' of oysters with lemon and wine, the aroma, acidity, and flavor are balanced, maximizing the real pleasure of the pairing. You can enjoy a variety of oysters throughout the year by choosing wines that match the temperature and seasoning of raw, grilled, or steamed oysters.