Currently run by three generations of the family, Yuwa Fishery is dedicated in oyster farming on Kitagi Island, a remote island floating in the Seto Inland Sea. “Kitakaki-kaki” in Japanese means “oysters that bring joy and happiness,” which conveys the hope of the company to make people around the world happy with oysters grown on the island.
The best time to eat oysters raw is from November through April. Once the season is over, frozen oysters are sold in the market. The company employs a special freezing technology to prevent liquid coming out during defrosting and uses oysters frozen in April when their meat grows the most. In this way, you can eat oysters raw and enjoy the seasonal flavors any time of the year. It also helps reducing food loss as it allows you to only thaw the right amount you need.
While opening fresh oysters require skills, with this product, there is no need to worry about that, and anyone can prepare it easily. For such reason, the products are very much appreciated in the restaurant industry which is facing a labor shortage.
In addition, Yuwa Fishery offers a wide range of products including oyster stout made by boiling oysters in their shells at a brewery on a remote island in Seto Inland Sea; Japanese sake produced with rice grown using crushed oyster shells as fertilizer; and oysters pickled in sake lees, which are the by-product of that sake.