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 surrounded by Himeji, Akashi, Awaji Island, Naruto, and Shodoshima, the sea of Harima is extremely rich in nutrients and abundant in specialty products such as sea bream, octopus, and pike conger. There are also famous oyster producing areas along the coast, such as Sakagoe and Aioi. The reason why we decided to cultivate oysters on Ieshima, a remote island in the sea of Harima, was to cultivate high-quality oysters for raw consumption.
If oysters are cultivated in waters where human wastewater enters, they can only be shipped for heating purposes, but because Ieshima is a remote island, there is no domestic wastewater around it, so it is miraculously possible to cultivate oysters for raw consumption. In order to meet our high aquaculture specifications, we have specified fishing methods in detail to our partner fishermen.
TECHNOLOGY:
Our oysters "Harikai Oysters" are so delicious that you would never know they were frozen.
Harikai Oysters are so rich and full of flavor that you can smell the fresh aroma of the sea and taste the sweetness just by defrosting them, and they are so delicious that you cannot tell they are frozen.
In order to achieve this taste, we have accumulated know-how on stress-free aquaculture processes and control numerical values. We are able to achieve a taste that surpasses that of fresh fish thanks to our aquaculture technology and reproducibility based on theories that only a group of marine specialists composed of employees with doctorates in fisheries science and master's degrees in fisheries science and our freezing technology using special freezing machines can reproduce.