Wild
Magaki (Pacific Oyster) is Japan's primary oyster species — the standard oyster enjoyed nationwide from autumn through spring. Japan's oyster culture, centered in Hiroshima Bay, Miyagi (Matsushima), and elsewhere, is one of the world's great oyster traditions, with distinct regional styles and famous producer names.
Hiroshima produces roughly 60% of Japan's oysters — the sheltered bay provides ideal conditions, and generations of farming expertise have produced oysters of remarkable consistency and quality. Miyagi's Matsushima Bay produces smaller, more intensely flavored oysters. Each region has its own character, and connoisseurs debate the merits like wine enthusiasts.
Advance Intertrade sources Magaki from Hiroshima and Miyagi cooperative farms. Live in-shell, shucked chilled, and frozen forms are all available depending on the destination market's cold chain capabilities.
On the half shell with lemon, ponzu, or a touch of grated daikon — the definitive way to appreciate Japanese oysters.
Panko-crusted and deep-fried — one of Japan's most beloved winter comfort foods, served with tonkatsu sauce.
Miso-based hot pot with oysters and vegetables — a soul-warming winter classic in oyster-producing regions.
Rice cooked with oysters — the shells release deep umami during cooking for a fragrant, savory rice dish.
| Size | Grade | Common Use |
|---|---|---|
| S (30–50g) | Standard | General use, frying, hot pot |
| M (50–80g) | Medium | Raw sashimi/sushi — most popular |
| L (80–120g) | Large | Premium raw presentations |
| LL (120g+) | Jumbo | Show-stopper sizes |
Tell us your target size, preferred form, quantity, and destination airport. We'll send you pricing and availability within 24 hours.
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