BLESSINGS
OF THE SEA

Boasting some of the best fishing spots in Japan, the sea of the Oki Islands if filled with numerous varieties of fish. Islanders have the luxury of eating fresh fish on a regular basis. These delicacies, of course, taste best when prepared and served by locals!

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  A Juicy Flavor Cultivated in a Beautiful Sea

  Rock Oysters

  (Mar. - early Jun.)

  These rock oysters are carefully raised in the beautiful sea of Oki. With a tender, rich flavor and refreshing aroma, you’ll want to help yourself to more than a few!

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  A History as Provisions to an Ancient Imperial Capital

  Abaloneawabi

  (year-round, except Oct. and Nov.)

  Oki’s nutrient rich sea is the perfect environment for raising high-quality abalone. In ancient times, Oki abalone, regarded as first-rate goods, were sent as imperial provisions to the capital.

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  Surprisingly Sweet!

  Swordtip Squid

  (late Jul.- Nov.)

  These squid are in season from early summer to late fall, and are known for their tender meat and sweet taste.

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  Oki Turban Shells

  Turban Shellsazae

  (year-round, except May and Jun.)

  Caught using traditional diving and kanagi aquascope fishing methods, turban shell is a classic dish in Oki cuisine. It is great in fried dishes, sashimi, curry, and soup!

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  Oki-matsuba-gani Crab

  Snow Crab

  (Dec. - Feb.)

  On the Oki Islands snow crabs are collected with crabbing baskets. They have a characteristically rich and sweet flavor.

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  Oki is One of the Main Fishing Grounds!

  Whelkshirobai

  (year-round)

  The crunchy texture of these sea snails is irresistible! Whelk is wonderful in sashimi, soup, or fried dishes.