2 h 15 min
Taipei2 h 40 min
Hong Kong 3 h 50 min
Bangkok 6 h 15 min

Hiroshima
OsakaShanghai

Hiroshima

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Hiroshima
Hiroshima

Hiroshima prefecture

Environmental Initiatives
Hiroshima Prefecture takes consumer confidence
in the safety of our oysters and works hard topromote stringent workplace guidance andclose monitoring of the water quality in the areas
where our oysters are raised.
As oysters are our specialty, we have the strictest

hygiene management policies in all of Japan.
Through promoting the introduction of HACCP inthe workplace and the acquisition of the Marine
Eco-Label, we aim for environmentally friendly
and sustainable aquaculture.

A boutHiroshima Prefecture
Surrounded by the sea and mountains, Hiroshima Prefecture has
two world heritage sites, as well as Saijo (a sake brewery town) andShimanami Kaido, a mecca for cyclists from all over the world.
You can also enjoy breath-taking ocean views on a cruise in theSeto Inland Sea, among Hiroshima s many charms. We also takepride in our abundant culinary culture, including our signaturelemons, Hiba brand beef, conger eel, and okonomiyaki. Weinvite you to come and enjoy all Hiroshima has to offer.

C o n ta c t U sTe l

Please contact the following for further information.

082 -513 - 3385

Emailsyokankou@ pref.hiroshima.lg.jp

We bkaki-hiroshima.com

From Japan'slargest oyster producer
to the world

Over 300 producers in eight major
farming areas cultivate oysters intheir own way.

ひろし ま 牡 蠣

Located in the west of Japan, Hiroshima Prefecture faces thecalm Seto Inland Sea and boasts the largest oyster farm in allof Japan. Conveniently positioned between Hiroshima Airportand Port of Hiroshima, we are advantageously located toexport our high quality oysters worldwide.

H i ro s h i m a O y s t e r sAccessofCharacteristics
Hiroshima oysters

Strong against heat

R ich
A milky taste and sweetness that fills your mouth

Resist shrinking even when cooked

In addition to the original briny oyster flavor, Hiroshima oysters
have a special sweetness. It takes great time and effort to growoysters, such as moving oysters to sea areas rich in plankton oraccording to changes in ocean currents. Thanks to these loving
efforts, you can savor our oysters overflowing umami and theirdelightfully springy texture.

Oyster farming in Hiroshima prefecture has a historyof over 400 years. Geographically, there are many
rivers, and the influx of nutrients from these rivers
run into the bays. Closed by islands and capes, an
optimal environment for oyster growth is created.

Milky white and plump

Oysters from Hiroshima, which are stay firm in their shells, do notchange in size even when cooked. Our impressive oysters are
the star of any dish, including a variety of worldwide cuisines.

Lustrous

Our distinct geography, with many rivers flowing
into a bay closed off by small islands and capes,
traps in the influx of nutrients from the rivers to

The flesh is translucent
and firmly attachedto the shellcreate an optimal environment for oyster cultivation.
Thanks to our over 300 producers spread over eight

The outer membrane
is black, raised,and shrunkdifferent areas, each with their own distinct methods,
you can enjoy a variety of different flavors. In
addition to oysters in the shell, we produce oyster
meat, fried oysters, dried oysters, and pickled
oysters for a wide range of purposes from raw
oysters to processing (raw materials) , all under strict

S table supply

hygiene management. We also use instant freezing
technology to provide easy-to-cook oysters that

Safe and sec ure

retain their freshness and umami.

Delivery throughout the year
Hiroshima prefecture produces about 20,000 tons of oysters
annually and accounts for 60% of production in Japan. In
addition to winter, which is said to be the best season for oysters,
the new Kaki Komachi brand oyster developed by Hiroshima
Prefecture can be served raw all year long. We can also deliverfrozen in-the-shell oysters, oyster meat, dried oysters, processed
products, and more based on your requests throughout the year.

Thorough hygiene management
During the shipping season for raw oysters, producer andshipping groups conduct voluntary norovirus tests on theiroysters up to twice a week in each of Hiroshima Bay s eightsea areas in compliance with Hiroshima prefecture guidelines
for thorough hygiene management.

Oysters

N ew H iroshima oyst er brandGBig&ingippshste, Year-round tadoo

Kaki Komachi oysters, characterized by their beautiful striped pattern, are up to 1.5
times larger than typical oysters. Additionally, since they do not lay eggs in thesummer, Kaki Komachi oysters can be shipped all year round without losing weight.

Pacific oyster

Hiroshimaoysters
Pacific oyster

L IG H Td & Lig
hounEuropean flat oyster

How to enjoy oysters

A, C, D, B1, B2, etc.

Europeanflat oyster
Olympia
oysterVirginica
oysterSydneyRockOysterJ A N.

FEB.

MA R .

A PR .

M AY.

J U N.

JUL.

A U G.

S E P.

V it amins

Raw Hiroshima oysters with shells

Zinc and Iron

Hiroshima Oysters are distributed raw for alimited period from October to March.Pleaseenjoy without missing the best season.

M inerals
Gl ycogen

SM ALL

Hiroshima Oysters

RICHt

Bluffoyster

Annual schedulethe strongest power foodKakiKomachi

Ric h t aste!

RKaki Komachi

L A RGE

What is "Kaki Komachi" ?

Pro t ein
Taur ineO C T.

N O V.

DEC.

J A N.

Raw Kaki Komachi oysters with shells,frozen in-shell, frozen peeled meat, processed products
The expiration period for frozen oysters with shells andpeeled oysters is 1〜2 years.You can enjoy Hiroshima
Oyster in their natural deliciousness all year round.

Hiroshima oysters can be eaten raw, but the taste changes depending on various cooking methods

Raw

Deep-fried

Grilled

You can relish the original
sweetness of our oysters withlemon or an original sauce.

Fried or tempura-style,deep frying created theperfect combination of hotbatter and juicy oysters.

Grilling in the shell traps in
the oysterʼs umami.

Steamed /BoiledEnhances the firm texture of theoysters. Prepare in soup or hot
pot dishes to enjoy all whole
nutrients oysters have to offer.

Stir-fryEven in heavily seasoned
dishes, oysters retain their
original flavor.