I often wonder why food in Tokyo is overpriced, ever wondered why a a single oyestor costs 500 yen! Aparently there are various answers to this pondering question regarding over priced oyestors.
These perfectly rounded oysters did not come on your plate too easily. Apparently there is a localized industry situated in Akkeshi, Hokkaido behind its taste and structure.
Oyster spats which are tiny baby oyestors are produced in the Oyestor hatchery centre under careful care and inspection. These Oysters grow off of single structures to about 5mm util they are sold to local fisherman where they are grown bigger and made fit to be sold in the market.
The method used is the Kakemon method and is desirable for most people as the oyestors produced are round and hollow. These Oyster shells are then grown in the Akkeshi estuary in cool temperatures where they grow bigger producing oyestor eggs. A fun fact I learnt about Oysters is that they tend to change their gender from male to Female every year. The two types of Oyestor growing techniques, the kakemon being localized an Akeshi and the Maraemon method through which the oysters grow off of scallop shells produce two different tasting oyestors! The plankton in the water and the eel grass are also important for the healthy growth of these Oyestors.
After a careful and tedious process of about 2 to 3 years, these Oysters are ready to be sold in the market. The careful composition of the organic matter (CDOM) and the Phytoplankton, play an important role in the biological diversity of the river. The water temperature, as well as the presence of nitrogen give us an interesting idea of how these different elements of nature work towards creating these oyestors fit for human consumption. Oyster farming was under strict regulation post the Tohoku earthquake in 2011 as the government became vigilant to ensure that all fishing and agicultural practices are carried out keeping the environment under consideration.
Now we know why we pay an expensive price for Oysters at an Oyster bar!