Miyagi Oysters

Two open Miyagi oysters
Two open Miyagi oysters

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”.

Product Details

Pack Size
Cooking Methods
Bake, Fry, Grill, Raw, Sauté, Smoke, Steam
Savory brine with a tangy, cucumber finish.
August - May
Scientific Name
Crassostrea gigas
Hood Canal, WA (United States)