Hi there, it’s Tohoku Zunko!

When autumn deepens, people in Miyagi start to get a little restless.

That’s because oyster season is just around the corner.

They say that Matsushima oysters usually start shipping around late October.

…Which means the season hasn’t started yet today.

So this time, I took Kiritan and Zundamon to Matsushima to do a little preview for this year 💚

🌊 First, We’ll Start by Gazing at the Sea

Matsushima is one of the Three Views of Japan.

Countless islands, large and small, dot the bay, and the scenery has captivated people for ages.

The autumn sea has a different color of light than the summer sea.

The surface, which once sparkled with a whitish light, turns a slightly deeper blue, and the wind grows cold.

You can see the rafts used for cultivating oysters lined up on the water.

Underneath them, the oysters are plumping up as we speak.

Kiritan: “Is there any point in coming when we can’t even eat them yet?”

Zunko: “A preview is important, don’t you think?”

Kiritan: “…That’s the most annoying thing to hear right before a test.”

…She had a point.

🦪 When is the “Best” Time?

The best season for oysters is generally said to be from around October to March.

Within that period, they say the oysters get plumper and meatier from November to March.

So, the peak isn’t right when the season opens.

The season is long. There’s no need to rush.

• Late October… Around when Matsushima oysters start shipping.
• November - March… The period when they get nice and plump.
• Early February… Usually when the Matsushima Oyster Festival is held.

The festival dates change every year, so I won’t write them here.

Be sure to look it up again after the new year.

🔥 Let Me Tell You About Last Year’s Grilled Oysters

Last season, we all went out to eat oysters.

You line up the oysters in their shells on a grill, and they’re ready to eat when the shells open just a little.

The scent of the sea rises with the steam from the cracks in the shells… I tell you, even the waiting time is part of the feast.

You put on work gloves, hold the shell down, and insert a knife.

They’re so hot, everyone makes the same face.

Zundamon: “Owowowow! It’s hot, nanoda!”

Kiritan: “You’re supposed to let it cool down before you eat it.”

Zundamon: “I can’t wait, nanoda!”

You know, Zundamon said this last year.

Zundamon: “I’m not interested in oysters, nanoda. Because they’re not zunda-flavored, nanoda.”

Despite that declaration, Zundamon was the one who ate the most that day.

He started saying the same thing again this year, so I just listened quietly.

🧪 For Raw vs. For Cooking: It’s Not About Freshness

This is something surprisingly few people know.

When you see “For Raw Consumption” and “For Cooking” side-by-side at the store, you probably think the ones for raw consumption are fresher, right?

That’s not it.

The difference isn’t freshness, but the sea area where they were raised.

Only oysters harvested from designated sea areas that meet specific standards can be sold for raw consumption.

There are rules about bacteria counts and such, and only those that clear the standards can be sold for raw consumption.

So, the ones labeled “For Cooking” aren’t “old.”

In fact, some people even say that the ones for cooking are bigger and have a richer flavor.

…In other words.

You must not eat oysters labeled “For Cooking” raw.

“It looks fresh, so it should be fine” doesn’t apply here. Make sure you cook them all the way through.

Kiritan: “I didn’t know that.”

Zunko: “It’s something even adults get wrong.”

Zundamon: “I grill all of mine, so I’m safe, nanoda!”

…Zundamon said the right thing. How rare.

⚠️ They’re Delicious, But in Moderation

Oysters are so delicious, it’s hard to stop eating them.

But,

• When you grill them, make sure they’re cooked all the way through.
• Don’t force yourself to eat them if you’re not feeling well.
• Stop for a moment before you get completely full.

We review these points together every year.

Last year, Zundamon ate so much he couldn’t move, and he was lamenting in the car on the way home, “There’s no room left for zunda mochi, nanoda…”

That was apparently quite a tragedy for him.

🌅 We’ll Be Back When the Season Opens

On the way home, the three of us gazed out at Matsushima Bay in the evening.

It’s the time when the islands’ shadows stand out in black and the sea turns to gold.

Kiritan: “…So, when are we coming next?”

Zunko: “Oh? I thought you weren’t interested.”

Kiritan: “We did the preview. There’s no point if we don’t do the review.”

It was a good excuse, so I decided to go with it.

We’ll come here again once the season starts.

When we do, I’ll be sure to write about actually eating them.

💚 Summary

• Matsushima oysters usually start shipping around late October. The season isn’t open just yet!
• The best season is from October to March. They’re said to be especially plump from November to March.
• The difference between oysters for raw consumption and for cooking isn’t freshness, but the sea area where they were raised.
• Always cook the “for cooking” kind all the way through. “Looking fresh” is not a valid reason to eat them raw.
• The Oyster Festival is usually in early February. Be sure to check the dates each year.

You can see my profile on the Tohoku Zunko page, and the page for my sharp-tongued third sister next to me is here: Tohoku Kiritan.

Where are you planning to eat them this season?

Well then, let’s get ready for a delicious winter! 💚