Sold in a box of 40 pieces. 80 - 90 grams per piece. Fresh frozen sashimi grade.

Background:

When it comes to Japanese oysters, few names hold the same weight as Hamaichi. Grown in the pristine waters of Ishinomaki Bay in Miyagi Prefecture, these oysters have earned a reputation for their exceptional quality and luxurious taste.

The story of Hamaichi oysters begins in the early 1920s when Jirobei Honda, a passionate fisherman, started cultivating oysters in Ishinomaki Bay. His dedication to sustainable practices and meticulous attention to detail laid the foundation for the brand's success. Ishinomaki Bay boasts unique conditions ideal for oyster farming. Nutrient-rich seawater, optimal salinity levels, and a protected environment create the perfect breeding ground for Hamaichi oysters to flourish.

Hamaichi is committed to responsible aquaculture practices. They utilize advanced filtration systems to ensure clean water and implement strict quality control measures throughout the farming process.

Taste:

Hamaichi oysters are prized for their plump, delicate flesh with a vibrant milky-white color. They offer a nuanced flavor profile, balancing briny sweetness with a hint of melon and a clean, refreshing finish.

Enjoy Hamaichi oysters raw with a squeeze of lemon or a touch of soy sauce, savor them grilled or roasted, or indulge in creamy oyster gratin. Their versatility makes them a delight for any palate.

Renowned chefs around the world acclaim Hamaichi oysters for their exceptional quality and consistent flavor. They are a regular fixture at Michelin-starred restaurants and a symbol of Japanese culinary excellence.

Suggested Pairings:

Hamaichi oysters, prized for their delicate sweetness and briny complexity, deserve a beverage pairing that elevates their unique flavor profile. Here are some excellent options, considering both sake and wine:

Sake:

Junmai offers a rich, umami-forward taste that harmonizes beautifully with the oyster's sweetness. Its earthy notes echo the oyster's minerality, creating a satisfying flavor synergy.

For a lighter touch, consider Daiginjo sake. The delicate floral and fruity aromas provide a refreshing counterpoint to the oyster's richness, while their subtle sweetness complements the natural sugars.

The effervescence of sparkling sake cleanses the palate between bites, while the citrusy or melon notes add a touch of vibrancy.

Wine:

The crisp acidity of champagne, particularly Brut styles, cuts through the oyster's richness and cleanses the palate between bites. This prevents the flavors from becoming monotonous and enhances the oyster's delicate sweetness.

Chablis, a crisp white wine from France's Burgundy region boasts a steely minerality and vibrant acidity that cuts through the oyster's richness. Its citrusy notes also complement the sweetness.

Muscadet, another French white from the Loire Valley, shines with its light body and refreshing acidity. Its subtle citrus and melon notes complement the oyster's delicate sweetness, while its minerality mirrors the briny depth.

From Italy's Friuli-Venezia Giulia region, Pinot Grigio, offers a dry, crisp style with hints of pear and green apple. This acidity balances the oyster's richness, while the fruitiness complements its sweetness.

Hamaichi oysters are a testament to generations of dedication, nature's bounty, and the pure pleasure of indulging in the ocean's finest treasures.

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