Known as the “Chardonnay of oysters”, Kumamoto oysters are originally from Yatsushiro Bay in Japan. They were first brought to the US in 1945 and are now primarily grown in the clean waters of South Puget Sound in Washington state.
Kumamoto, or “Kumies” as they are sometimes called, are only slightly larger than the Olympia oyster, ranging from 2″ – 3″. Kumamoto oysters are among the most popular varieties of oyster due to their decadent fruity flavors and distinct light brininess.
Deep-cupped with delicate meats, these sweet flavored oysters are a favorite of both connoisseurs and novices alike.
Image courtesy of SantaMonicaSeafood.com