Air Flown Fresh Japan Miyagi Oyster ~ 宮城産生牡蠣

From SGD $112.50

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▼Air-Flown Fresh Japan Miyagi Oyster Guidelines▼

**Sold by 20 pcs per box. 8 days Advanced Order Required**

Order by Thursday for delivery on Friday or Saturday in the following week.

We do not deliver on Sundays & Public Holidays.

**PLEASE READ OUR TERMS & CONDITIONS**


Miyagi Oyster Meat size is very big! Taste is slightly salty and texture of meat is firm.

Our Air Flown Fresh Japan Miyagi Oyster is flown in upon request. This is to ensure that you get the freshest quality.

**Miyagi prefecture carry out radiation tests each week to make sure that the goods are safe for human consumption.**

Miyagi Oysters are very big and meaty.

Miyagi Prefecture is known for their specialty of oysters, competing for first or second place in Japan.

Oysters grown in the cold climate of Miyagi prefecture are characterized by their tightness and sweetness.

Matsushima, Ishinomaki, and Kesennuma are known as oyster sanctuaries in Miyagi prefecture.

Taste is slightly salty and texture of meat is firm.

How to savor the best taste from Miyagi Oyster?

Oysters can be stored in the refrigerator (4 – 8 ℃) for up to 5 days.

They should be placed in an open container covered with a cold damp cloth or ice packs.

To enjoy a fresher Oyster, it is best to consume within first 2 days after receiving your delivery.

Oyster Safety

When opening an oyster always use a heavy glove in the holding hand. Try to open them on a firm hard surface whilst using a tea towel to stop them slipping around.

Best for

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How to Store

Origin

Preservation

Packing

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  • Air Flown Fresh from Japan, Miyagi Pref.
  • Live Product
  • Size estimated weight between 100g-149g per piece
  • Sold by 20pcs/box
  • Whole Shell On

Eating Your Oyster Naked

GETTING A BIT SAUCY
Try this mignonette sauce to go with your Oysters:

– 225ml dry white wine
– 100ml red wine vinegar
– 50g minced shallots
– 1 1/2 tsp black peppercorns, crushed
– 1/8 tsp salt

Whisk the vinegar and the wine together. Heat in a saucepan and bring to the bowl as you whisk.

Reduce for about 5 minutes. When you’re left with 175ml stir in the shallots, peppercorns and salt.

Use a bed of rock salt on your platter as you prepare the dish. This helps when you are arranging the oyster on the platter.

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