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Miyagi Oyster

Hood Canal, WA
Miyagi Oysters have been cultured for over 300 years in Japan before reaching the Washington coast. Their name comes from Japan's Miyagi Prefecture, which produces over 23% of the country's oysters. The "Miyagi Oyster" name is now synonymous to most Pacific oysters, but the ones we carry are raised at the foot of the Olympic Mountain range along the shores of Washington's southern Puget Sound. They have beautiful fluted shells, sizable meats, and a lovely savory finish.


Product Specifications
  • Specie:
    Crassostrea gigas
  • Origin:
    Hood Canal, WA
  • Farmed: 3 to 4 years
  • Average Size:
    3 inches
  • Available:
Flavor Profile
Savory brine with a tangy, cucumber finish.
Suggested Pairing:
Yamahai daiginjo
Brine Intensity
Growout method
Beach-grown and subjected to wave action to harden shells. Intertidally grown, the site goes dry at low tide, which strengthens the oyster's abductor muscle.
Site Details
  • Tides:
    Hood Canal; medium tides and swift currents created by the narrow channels.
  • Bottom:
    Sand and rock.
the Grower