Kumamoto Oysters
One of the most widely cultivated oyster on the West Coast of the US, Kumamoto oysters were originially brought to the US in 1945 from Japan. Kumamoto oysters are native to Ariake Bay on the southern Japanese island of Kyushu.
Kumamotos are small, sweet, almost nutty oysters characterized by their deep, almost bowl-shaped shell. They have deeply fluted, sharp, pointy shells. They spawn later and in warmer water than other oysters, so they remain firm and sweet well into summer months.
Oysters are an excellent source of zinc, iron, calcium, selenium as well as Vitamin A and Vitamin B12. Oysters are low in food energy and are considered the healthiest when eaten raw on the half shell.
Oysters have been considered to be an aphrodisiac for centuries. A team of American and Italian researchers found they were rich in amino acids that trigger increased levels of sex hormones. Their high zinc content aids the production of testosterone.
Although oysters can have a fairly long shelf life up to two weeks, they are best consumed immediately or within a day after purchase. Oysters should be refrigerated out of water, not frozen and in high humidity. Oysters must be eaten or cooked alive.
Source: www.wikipedia.org, www.chefs-resources.com, www.foodista.com, localfoods.about.com
Image by Laurel Fan on Flickr
One of the most widely cultivated oyster on the West Coast of the US, Kumamoto oysters were originially brought to the US in 1945 from Japan. Kumamoto oysters are native to Ariake Bay on the southern Japanese island of Kyushu.
Kumamotos are small, sweet, almost nutty oysters characterized by their deep, almost bowl-shaped shell. They have deeply fluted, sharp, pointy shells. They spawn later and in warmer water than other oysters, so they remain firm and sweet well into summer months.
Oysters are an excellent source of zinc, iron, calcium, selenium as well as Vitamin A and Vitamin B12. Oyst..
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