July 29, 2009
I’m from New York City, my mother and grandmother were born in Rockville, Maryland. They always told me to never eat oysters in a month without an R (May ...
Other Names:Crassostrea Sikamea, Kumos, Kumamotos, 熊本蚝 (Chinese), 熊本オイスター (Japanese), كوماموتو المحار (Arabic), कुमामोटो कस्तूरा (H... All Translations
Edited by: Barnaby Dorfman
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Substitutes: Pacif Oyster
[edit] About Kumamoto Oyster
Also known as Crassostrea Sikamea, the kumamoto oyster is a native of Ariake Bay in Kumamoto Prefecture, on the southern Japanese island of Kyushu. This Japanese import is one the most widely cultivated oyster on the West Coast of the United States. Because it comes from such warm waters, the Kumamoto doesn't spawn naturally in the colder waters of the Western coast of North America. As a result they are the sweetest and most flavorful in the summer months, which is when they get closest to spawning. Oysters are considered less appealing during spawning. In order to grow them, shellfish farms heat the water they are in to induce the spawn. Typically smaller than other oysters, about 2-3 injches in length, Kumamotos, are round in shape with a deep cup and slighlty scalloped shells. They have a sweet almost fruity flavor, sometimes also described as buttery. Given their size and milder flavors, they are a good oyster to try on the half shell for the first time.
