Momokomachi
Momotori is on Toshijima, a remote island in Toba.
The sea of Momotori is very rich in nutrients due to the fast-flowing tide. The oyster "Momokomachi" grown
in the sea of Momotori is a one-year-old oyster, fresh like a peach, plump, sweet, and rich.
Shelled oysters
Peeled oysters
Shelled/peeled set
The finest Momokomachi -Miyabi (Elegant)-
Non-standard product
Cancan self roasting set（a square tin can）
New
Easy to do self steaming oysters
Natural rock oysters (April-July)
To deliver delicious oysters to our customers, We are always grateful to the sea, spare no effort, and put more than enough love into "Momokomachi." Here are the "five commitments" that Kaneman cherishes.
It is located where the nutrients of the mountains that flowed into Ise Bay from the Kiso Three Rivers and the Kuroshio Current that moves northward in the Pacific Ocean collide. The abundant plankton that feeds and the fast flow of the tide make it possible to grow well-stocked oysters.
After harvesting, oysters are usually separated from their chunks, cleaned, and sterilized. At Kaneman, however, we wash oysters and then return them to the fishing grounds. By culturing, we stop the shell's growth but fatten only the body, making them even plumper.
Kaneman's Momokomachi with the shell are divided into four levels of size, from S to LL. We sort the oysters by a sorting machine so that there will be no variation in size. We can arrange the size according to the customer's needs.
After selecting the size, picking up one by one, using the experience of many years of connoisseurs to check the condition of the shell and the plumpness of the oysters, finally, we judge the quality of the oyster. Only the selected oysters will be shipped.
We receive orders from many restaurants and customers, including Michelin-starred restaurants in Japan and abroad, which encourages us. We are grateful to the sea and our customers and will continue to pour our love into every oyster and pursue deliciousness.
