Products
Ordinary oysters are two-year and three-year oysters that have been cultivated for two and three years, respectively. However, oysters from the Harimanada Sea have been cultivated for one year.
Because the oysters are raised in seawater rich with the phytoplankton that they consume, the oysters grow to a size appropriate for shipment within a single year.
Moreover, the sea floor is cleaned once a year, and the number of cultivation rafts is limited to prevent overcrowding and enable each oyster to receive nutrients. These efforts by oyster farmers result in cultivating one-year oysters.
Harimanada oysters are 30–35% edible by weight. Opening the shell reveals it is filled with oyster meat.
*According to our company’s research
The frozen oysters in the shell (for raw consumption), our company’s main frozen product, are frozen using cutting-edge proton freezing technology.
We only harvest oysters from January to May, which is when they are considered to be the most flavorful, and utilize state-of-the-art freezing technology to freeze oysters of the highest quality and amplify their sweetness.
They can be eaten in a variety of ways since they are for raw consumption. We want people around the world to be able to eat great-tasting oysters not only during oyster season, but throughout the year.
From the cleaning line to being packed in seawater, all oysters are treated using UV sterilization and electrolytic sterilized seawater (5℃ or less).
Additionally, during the season, our oysters undergo daily self-inspections when in season and tested to ensure they meet the Food Sanitation Act standards (general bacteria count, E. coli most probable number, Vibrio parahaemolyticus, and freshness testing). Results are reported and samples stored until the best-by date for traceability purposes.
Norovirus testing is conducted once a week.
（Cutie Oysters♥）
Our company also farms oysters.
Ordinary diploid oysters spawn in summer, but these triploid oysters have been bred so that they rarely spawn.
Our triploid oysters are farmed in the waters of Shirahama-cho, Himeji in Hyogo Prefecture, an area close to both mountains and beaches where the waters are rich with aquatic nutrition.
Triploid oysters are farmed from seedlings in only six months and shipped year-round. Unlike diploid oysters, the sweetness of the adductor muscle is noticeably rich and flavorful.
The shape of the oysters is also quite cute.
We began seedling production in May 2025 using culch and single-seed methods for Japanese and triploid oysters.
The seedlings are shipped to oyster farmers throughout Japan.
Our factory’s independent testing laboratory conducts thorough inspections to ensure the freshness of our oysters, including checks for general live bacteria count (≤50,000/g), coliform bacteria (≤230/100g), and Vibrio parahaemolyticus (≤100/g), as well as testing of the seawater used for processing (coliform bacteria: ≤70/100ml).
Additionally, microbial testing is performed at every stage, from hand inspection to the production process and storage, to facilitate prompt hygiene management.
Countries we have exported to:
- Singapore
- Malaysia
- Thailand
- Philippines
- Vietnam
- Indonesia
- Hong Kong
- Taiwan
- Macao