Harima Oysters

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Harima oysters are a type of oyster that is native to the Harima-nada Sea, a body of water located between Japan’s Hyogo and Okayama prefectures. These oysters are prized for their plump, juicy meat and delicate, briny flavor, which is often described as slightly sweet with a hint of minerality. They are typically farmed using a method called “rope cultivation,” which involves suspending oyster spat (baby oysters) from ropes or nets in the sea, where they grow over a period of one to two years. Harima oysters are a popular ingredient in Japanese cuisine, often served raw or grilled, and are considered a delicacy both in Japan and abroad.

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