Matoya Oysters


Produced in the thriving oyster farming area of Toba City, raw Matoya oysters are safe to eat due to a unique purification process. The pioneer who created this purification technology, in which oysters are kept in UV-sterilized seawater for 20 hours, has generously shared his technique, helping to build a reputation for Matoya oysters. In 2002, these oysters obtained recognition as a Mie-brand quality product, alongside Matsuzaka beef, Ise lobsters, pearls and abalone.

May 05, 2016