BLOG — Harikai Oyster

Harikai Oysters are delicious because of the superiority of three factors: (1) Timing, (2) Production area, and (3) Technology. DETERMING the RIGHT TIME of year:. Oysters begin to grow in size from November in preparation for spawning, but they are still small at the end of the year, so we only use oysters that are fully grown from February onward, when they are fattened up. Oysters are also subjected to stress from shocks and changes in temperature, which can cause them to gouge out, so they are carefully handled according to our internal regulations and frozen with minimal gouging. LOCATION：...

The world's oyster production ranks 1st China 5.42 million tons, 2nd South Korea 325,000 tons, 3rd United States 183,000 tons, and 4th Japan 158,000 tons. (FY2020) The main harvesting areas in Japan are Hiroshima (1st), Miyagi (2nd), Okayama (3rd), and Hyogo (4th). In 2019, Hyogo Prefecture, the base of  Harima Ocean Farm, is number one in Japan in both export value and volume. The exporting countries from Japan are: 1st Hong Kong 40%, 2nd China 30%, 3rd Taiwan 16%, 4th Singapore less than 6%, and 5th Thailand less than 5%. Recently, oysters are exported all year round regardless of the...