Miyagi Oysters have been cultured for over 300 years in Japan before reaching the Washington coast. Their name comes from Japan’s Miyagi Prefecture, which produces over 23% of the country’s oysters. The “Miyagi Oyster” name is now synonymous to most Pacific oysters. They have beautiful, fluted shells, sizable meats, and a lovely savory finish. Size: 3”.
Bake, Fry, Grill, Raw, Sauté, Smoke, Steam
Savory brine with a tangy, cucumber finish.
August - May
Hood Canal, WA (United States)