Noto-kaki oyster

“Noto-kaki,” (Pacific oysters) are farmed in Noto. They grow slowly because of the low seawater temperature, which makes the oyster thick, sweet and rich in umami. They are very nutritious, as they contain a lot of minerals and vitamins. Served raw, they have a refreshing brine flavor. Grilling the oyster in the shell allows you to enjoy its elastic texture and appetizing aroma. Anamizu Town, a leading Pacific oyster farming area on the Sea of Japan coast, organizes an annual event from early January through late March, at which visitors can fully enjoy Noto-kaki oysters.