Slowly farmed with care over 3 years in the Oki islands.

A seasonal delicacy enjoyed only in spring.

A Gift from Miketsu-kuni,

Rock Oyster; HARUKA

Ama town is located approximately 60 kilometers off the Shimane Peninsula in the Sea of Japan, one of ​the Oki Islands which are enlisted as UNESCO Global Geopark.

In ancient times, this region was recognized as "Miketsu-Kuni" (Land of Imperial Offerings) and was ​valued as a treasure trove of seafood, providing marine delicacies to the imperial court.

Ama Town, enriched by its abundant natural springs, boasts thriving rice cultivation—a rarity for an ​island setting. Freshwater from Tengawa river, a spring listed among Japan’s top 100 natural water ​sources, flows into the Hobomi bay, where Haruka oysters are nurtured.

With a dedicated seedling center established, the Haruka oysters are carefully and meticulously raised ​from seed to table over three years, benefiting from the blessings of pristine nature.

After enduring harsh winters, the Haruka oysters reach their peak in early spring.

We hope you look forward to savoring this seasonal delicacy.

What Sets HARUKA Apart?

Crafted by Nature on a Remote Island: ​HARUKA Oysters

Ama Town is home to only 2,300 residents and is located approximately 60 km from Shimane Prefecture, nestled on a remote island in the Oki islands.

The surrounding seawater is exceptionally clear, resulting in naturally low plankton levels.

While this environment poses challenges for growing plump oysters, it ensures a safer and cleaner habitat. Oysters naturally filter seawater as they ​grow, which can sometimes lead them to accumulate harmful viruses present in polluted or populated areas.

Ama Town’s remote location, far from industrial and urban activity, significantly reduces the risk of contamination. This pristine environment ensures ​a safer and cleaner cultivation process, minimizing the chances of harmful viruses being passed to humans when consuming raw oysters.

Our priority was safety when we chose this location. We want our customers to feel confident and delighted while savoring the freshness of Haruka ​oysters.

Ongoing Efforts to Elevate ​HARUKA Oysters Quality

Cultivating plump oysters in the pristine, clear waters of Ama Town presents unique challenges.

However, through continual innovation and perseverance, we strive to produce oysters of exceptional quality—rich in flavor and appetizingly ​plump.

Spat (Baby Oysters) Production in Ama Town

The Ama Town Seeding Center is a facility where ​seedlings of the Haruka oysters, cultivated from parent ​oysters, are raised for approximately 40 days from the time ​of fertilization.

Unlike the conventional use of scallop shells, this center ​employs a sustainable "soft material collector" method for ​seedling production.

These white, disc-shaped collectors, known as "trails," are ​infused with crushed oyster shells and can be reused.

Additionally, the center independently cultivates ​phytoplankton, which serves as food for the oysters. From ​fertilization to shipment, the entire process is managed ​within Ama Town, reflecting the distinctive characteristics ​of the Haruka oysters and their local production.

The Ama Town Seeding Center

Each black dot attached to the "trails" is a baby Haruka oyster. ​(about 2-3mm in size)

After receiving trails from the Seeding Center, they are immediately ​transferred to the waters of Suwa Bay.

When initially received from the seedling center, there isn't enough ​space for the oysters to grow on the trails, so additional pipes are ​inserted between the trails to create more space for the oysters to ​develop.

Kai-Delight® Cultivation

To ensure plump, flavorful oysters, we’ve embraced the French-style cultivation method, utilizing Kai-Delight, an innovative cement ​specifically developed for marine aquaculture. This material allows each oyster to be securely attached to ropes, optimizing their ​growth environment.

Before attaching the oysters, we carefully weigh and sort them by size. This step ensures that each oyster has sufficient space and ​access to nutrients, enabling balanced growth and exceptional quality.

As dedicated producers, we continually refine our methods to deliver oysters that embody the pinnacle of care and craftsmanship.

We attach only two oysters to each Kai-Delight®, providing ample space for them to ​grow and thrive.

Each rope accommodates 50 oysters, about 350 oysters supported on each board. Once ​the Kai-Delight units are prepared and the oysters are attached, they are left to set for ​one day before being returned to the waters of Hobomi Bay.

There, beneath the sea, Haruka oysters continue their journey, growing into plump and ​flavorful delicacies.

Efforts to Ensure Safe Oysters

Our commitment to safety and quality is exemplified by the "Oishii Shimane" certification, awarded by Shimane Prefecture. This ​certification is granted only to products that meet safety and quality standards, as verified by an independent third party. Haruka ​oysters have proudly earned this certification, undergoing inspections every four years to ensure and maintain compliance.

Additionally, we conduct thorough testing for norovirus, a contamination risk that cannot be removed once introduced into an oyster. ​We employ a stringent method known as Kairyo-hou (an advanced testing procedure) to ensure safety. The results of these tests are ​transparently disclosed on a website managed by Shimane Prefecture, allowing consumers to enjoy our oysters with complete peace of ​mind.

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HARUKA Oysters: Delivered to Your Doorstep

Voices From Our Valued Customers

News & Updates

Haruka oysters are available only from March to May.

Follow us on Instagram to see how our oysters are farmed and stay updated with the latest news.

Safety Test Results

To ensure the safety of our valued customers, we provide the health check results for Haruka oysters.

Items：

Norovirus ※ Modified method with bacterial treatment

E.coli

Aerobic plate count

Vibrio parahaemmolyticus

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