This oyster is originally from the Kumamoto area of Kyushu, Japan. It is slow growing and small in size with a very deep cup. Raised in California, Oregon and Washington for many years, they were not marketed on a large scale until the mid 1980's. The Kumamoto is rich in flavor, almost buttery, and slightly salty. The finish is sweet, mildly fruity with a light metallic flavor. Our Humboldt Bay, California Kumamoto’s are grown in the intertidal zone on long lines, suspended about one foot above the bottom.
For longest shelf life, live oysters should be stored in a cold (35-40F, 1-4C), dark place and not disturbed. The box they arrive in should be drained of standing water by making holes in the bottom, or they can be transferred to a similar type of storage container, and then a damp towel should be placed on top of the oysters to keep them moist. Never let them sit in water.