Maruyu Kairaku's original new brand oyster "Owase oyster"
◾️ The story of Akkeshi's "oysters" and "eagles"
Maruyu Kairaku's new brand oysters are named "Owase Oysters" in honor of the "Owase" (Owase), which fascinates the world with "oysters" that have supported the Ainu and other people living in the northern land and sea since ancient times, just like the excitement of seeing the divine sea eagle.
● Chapter 1 / Single Seed Method
Japan there are many brand oysters in Japan, but the ones with the largest distribution are Iwagaki and Magaki.
Depending on how they are grown, not only the taste but also the shape of the oyster changes, and this characteristic is also evident in the Owase oyster, which is a Hokkaido-type oyster.
Owase oysters are grown using a farming method called the single-seed method, which Akkeshi first introduced in Japan.
Juvenile oysters born in Akkeshi in early summer are transferred to cages and raised for about three years before being shipped. Compared to the method of growing multiple oyster juveniles by attaching and stabilizing them to scallops and other shells in many oyster-producing areas, including Akkeshi, oysters grown by the single-seed method grow by eating plankton robustly and freely while being swayed by the current in a basket from a young age.
As a result, oysters grown by the single-seed method have a deeper shell shape than other oysters, and the body becomes larger and rounder and thicker. Then, the top of the shell will have an oyster shell with a characteristic shape like the beak of a large eagle.
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