Iwagaki Oyster

Many people picture winter when they think of oysters, but for Tottori iwagaki, summer is the true season. These wild rock oysters, which grow slowly over several years on the rocky shores of the Sea of Japan, plump up and grow large before spawning in summer, storing rich umami. In Tottori, those meeting strict standards circulate under the name Natsuki and are known as a signature summer taste of the prefecture.

Highlights

The appeal of iwagaki is above all the satisfying heft of its large, plump meat. Take a big mouthful and creamy, rich ocean umami spreads all at once. Eating it raw with a squeeze of lemon is standard, but grilling adds a roasted fragrance for a different, deeper flavor. The powerful taste unique to a wild oyster is the real joy of summer iwagaki.

Enjoying the Seasons

The season is around July and August before spawning, when the meat is at its largest and fullest. At the height of summer heat, slurping down a cold raw iwagaki is an exceptional luxury. At markets and eateries of ports such as Sakaiminato, it is served as a special dish available only in season, making for an experience found only in summer Tottori.

Access and Basic Information

It is landed around fishing ports across the prefecture, including Sakaiminato, Ajiro Port, and Karo Port. Besides tasting it at markets and eateries around JR Sakaiminato Station, touring the harbor areas by car lets you meet fresh iwagaki. Since the season is limited to summer, visiting to match the timing is recommended.

A Quick Tip

After enjoying its richness raw, be sure to try it grilled as well. Cooking increases the sweetness and lifts a fragrant scent of the sea.