Hokkaido Akkeshi (あっけし), where is a place that rich in sealand resources, has been a stronghold in eastern Hokkaido since the Edo Period, has a long history. This is also a place that the Akkeshi oyster can be produced throughout the year in Japan.
Akkeshi Oysters' meat is plump, flavourful, and juicy. Akkeshi uses the characteristics of low temperature to grow the oysters slowly. The slow growth also allows longer time for nutrient intake, so the oysters can grow thicker meat.
*Need open the oyster shell by yourself*
Suggested Serving Method:
Weight: 150g/ piece (Order at least 6 pieces within one transaction)
Origin: Japan Hokkaido Akkeshi
If it is not for immediate consumption, please wrap it in a wet towel and put it in the refrigerator for only 3-4 days.
Please keep it in the freezer at 0-4℃ or below.
The picture above is for reference only. The real object should be considered as final.
Note: We do not provide oyster opening service to avoid bacterial infection during transportation.
How to open an oyster?
- Before opening the oysters, soak the oysters in the salted ice water for 20 minutes in order to clean the microorganisms on the surface of oysters and shellfish. If insects are found to be parasitic on oysters and shellfish, it is a normal phenomenon, just clean it.
- Use the knife to push inward on thebottom and sharper part of the shell.
You can pry upwards until the tip of the knife enters the half of the oyster. Slightly scrape the knife from left to right to open the oyster.