To All Oysters

Kumamoto Oyster

Oakland, WA
Enjoyed by beginners and pros alike, Kumamoto Oysters are a popular favorite due to their fruity, sweet, melon-scented flavor and light brininess. Named after its origin place, these native Japanese oysters are mainly grown in the Pacific Northwest and endearingly called "Kumies."


Product Specifications
  • Specie:
    Crassostrea sikamea
  • Origin:
    Oakland, WA
  • Farmed: 18 to 24 months
  • Average Size:
    2 inches
  • Available:
Flavor Profile
Mild brine with creamy meats and a honeydew finish.
Suggested Pairing:
Junmai daiginjo
Brine Intensity
Growout method
Rack-and-bag culture on the beaches of Totten Inlet.
Site Details
  • Tides:
    Totten Inlet; medium tides and light freshwater input.
  • Bottom:
    Sand and gravel.
the Grower

It all began in Totten Inlet with the tiny Olympia Oyster. Our great great-grandfather found his true calling in oyster farming, which started our legacy that lives on today. Since then, every generation of the Taylor family has grown up with a passion for shellfish and for the close-knit communities and rugged landscapes of Western Washington.

Today, the company is led by Bill and Paul Taylor and their brother-in-law Jeff Pearson who have grown our company past the tidelands bringing our product from tide to table. In the last thirty years they have expanded our product line to include geoduck, mussels and a variety of half-shell oysters. They have created a family environment of over 500 dedicated employees, including their children.

One thing we've learned over the years is that consistently producing high quality shellfish requires a long-term commitment to people and place. We are dedicated to our communities, employees and the environment in which we work. We plan to maintain this legacy for many generations to come.

Taylor Shellfish Farms