Summer Delish: 5 Oysters to Try
We are well into summer, and now is the best time to enjoy the sunshine while savouring some refreshing summer delicacies. city’super has rounded up five types of premium oysters. Add to fun by trying them with whisky, finger lime, yuzu pepper, miso, sake and more.
Japan Mie Matoya Rock Oyster
Raised in the Shima Peninsula’s Matoya Bay, these oysters are cultivated as single natural seedlings. Fishermen familiar with Ise waters select suitable rock oysters and ship them every morning. The oysters’ balance of sweet, umami and brininess is just right, and the meat is plump and juicy.
Japan Miyazaki Hyuganada Rock Oyster
The waters between Oita to Miyazaki are often referred to as Nippo Kaigan, and the nutrients in the mineral-rich seawater and rainwater from the mountains there provide a very good environment for growing oysters. With a wealth of nutrients, the rock oysters are large, flavourful and smooth.
Japan Ishikawa Wajima Rock Oyster
Natural rock oysters have been fished in Wajima on the Noto Peninsula for more than 40 years. Ama, the sea divers who inherited the Japanese tradition, dive into the sea and carefully harvest the rock oysters one by one. These oysters are extremely rare summer delicacies with a delicate texture and a sweet, refreshing taste.
Australian Coffin Bay Oyster
Grown and harvested in a pristine environment in the Eyre Peninsula, South Australia, these oysters have a succulent, fleshy texture and a balanced salty-sweet flavour.
Australian Tasmania Blackman Bay Oyster
Hailing from the white sandy beaches of Tasmania’s east coast, these oysters have been nourished by the pristine waters of the Pacific Ocean. The shell is clean and the flesh is smooth and white. The perfect balance of sweetness and brininess.