The Momotori district of Toshijima, Toba City, located in the Ise-Shima National Park, is on the west side of Toshijima Island at the entrance to Ise Bay. The surrounding sea is the best fishing ground for oyster farming because it is rich in nutrients from the collision of the Kuroshio Current and freshwater from the Kiso Three Rivers flowing into Ise Bay.
01Harvesting
Oyster seeded scallops are hung on rafts offshore to grow. The sea full of nutrients makes oysters ready to eat in about a year, the time to harvest. The rafts are made of cypress, a specialty of Mie Prefecture.
02Sorting
We carefully remove the oysters from the chunk one by one and sort them according to size. Then we wash oysters under high pressure to remove any adhering matter.
03Culturing
The removed oysters are placed in nets and raised in the sea for another month or so. The oyster shells are regenerated, and the oysters are grown at a low density, resulting in higher meat content.
04Sterilization and Cleaning
After washing the cultured oysters under high pressure, we clean them with sterilized seawater. We clean and sterilize them for more than 20 hours so that you can enjoy them for raw consumption with peace of mind.
05Sorting by size
After sterilization and washing, oysters are sorted by size using a sorting machine.
06Preparation for shipping (pealing, judgment)
Oysters are peeled by skilled hands to make peeled products. It only takes about 5 seconds to peel each oyster. Shelled oysters are rechecked when being packed in a box, based on our long experience.
07Shipping
In this way, we ship oysters to our customers in sets of peeled, shelled, or, peeled/shelled.
