Source: Chef’s Resource
Kumamoto Oysters are deep-cupped with petite meats, have a mild brininess, sweet flavor and a honeydew finish. They are a favorite for both new oyster eaters and connoisseurs.
Kumamoto oysters originated in Yatsushiro Bay, Kumamoto Prefecture, Kyushu Japan and were shipped to the US in 1945. But strangly, even though they are extreemly popular in the US, they are unknown in Japan today. Kumos from California are cultivated by Inter-tidal Longlines while Kumos from Washington are culitvated with the Rack & Bag method. Regardless of where they are grown they have very distinctive highly sculptured, fluted shells with deep cups. The Oyster Guide calls the Kumamoto the ‘Chardonnay of oysters’ and are among the most popular oyster due to their luscious fruity flavor and light brininess. “Kumies’, as they are lovingly called, are a small oyster, only slightly larger than the Olympia oyster.
Since they are native to the warmer waters of Japan, they do not spawn in the cold waters of the Pacific Northwest. And because of their consistent, mild flavor, Kumamoto oysters are a favorite both among oyster aficionados and the novice oyster lover. In our restaurant we sell about three times as many Kumos compared to other oyster varieties.
Most oysters on the market are named after the area they were cultivated (Penn Cove, Quilcene, etc), but Kumamoto oysters simply are sold as Kumamotos regardless of their area of origin. It take about 3 years for a Kumie to grow to market size. They are cultivated primarily in Puget Sound’s Oakland Bay (WA), Humboldt Bay (CA), and Baja, Mexico.
|South Puget Sound, WA -or- Humbolt Bay, CA|
|Flavor Profile:||Kumamoto Oysters are deep-cupped with petite meats, have a mild brininess, sweet flavor and a honeydew finish. They are a favorite for beginning oyster eaters and connoisseurs.|
|Size:||2″ to 3″|
|Pack Size:||60 count|