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That Miyagi is a place of production of an oyster may have many unfamiliar people. I myself was so. It is said that the raw oyster from Miyagi is the 2nd quantity of production in the country, and is altogether produced as raw edible.
Incidentally 50% or more of the oyster currently produced in the whole country is a product from Hiroshima, and the product from Iwate of the oyster with husks is No.1 of the country. (2004)
Like [ from Miyagi ], in order to produce as raw edible, the water quality of the ocean space currently cultivated needs to clear the standard of Food Sanitation Law. And it is required for the ingredient of an oyster to also have cleared the standard.
In a tavern, an oyster eats by eating raw food and eats with deep-fried oysters at home in many cases. The oyster must take care about Food poisoning also deep-fried oysters. I eat deep-fried oysters in Tokyo, and have become Food poisoning before. (Although it is not related, I seem to be the constitution easily set to Food poisoning.)
Even if it says an oyster this way and that, its fresh one is delicious. The highest eats in the raw state, applying Raimond. Since it is the oyster which anyone knows, nothing is said more.
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Japanese : Kaki
The kind of the Oyster which is well edible in not only Japan but also
the world is "Magaki".
The Oyster has a lot of minerals, and I compare zinc and the copper quantity with other shellfish, and there seems to be very much it. |
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Oyster 
