Ishiwata Shoten

Prefecture of Japan: Miyagi

Ishiwata Shoten in Japanese: 石渡商店

Ishiwata Shoten has been harvesting oysters in Kesennuma Bay for over 60 years, leveraging the in-depth knowledge and expertise of local fishermen. They harvest between March and late May (instead of the typical winter season), as this is just before spawning season, when the oysters are at the plumpest. This is what gives them their deep rich flavor and the reason they're called the "milk of the sea". Only the highest quality oysters are chosen, which means once they're sold out, you have to wait an entire season for the next batch.