Shizuoka's food cultureKnow

When people think of Lake Hamana cuisine, the first thing that comes to mind is probably eel. However, Lake Hamana has a hidden gem that has been cultivated over its long history and is only available in winter.20Oysters have been grown here for many years. The oysters grown in the Arai area are particularly large. They are named "Purimaru" because of their firm flesh, and are a rare brand of oysters that are deeply loved by locals. This time, we take a closer look at the unwavering passion of the artisans who devote themselves to each and every oyster.

Arai-cho, Kosai City, located on the southern shore of Lake Hamana in western Shizuoka Prefecture.12The latter half of the month is oyster harvest season, and oysters are being shucked in a place where the scent of the seashore blends with the pristine scenery of Japan.

"Oysters from Lake Hamana tend to be lumped together, but each area has its own unique characteristics. We only serve oysters harvested in the Arai area."Purimaru"It is sold under this brand name."

This is what Kinzo Hasegawa, the president of the Arai Oyster Association, said. He originally worked as a salaryman in Hamamatsu,49He took over the family business at the age of2025In the year16It's the th year.

Currently, Mr. Hasegawa and his wife continue to work together to protect the oysters in their new home, with his wife always by his side, smiling.

"Purimaru" is1It takes a year and a half to grow carefully.11From one month to the next3The peak season, which runs through January, is a race against time. With the help of staff who rush to help, the team works together to prepare for shipment.

The man wielding the hammer silently is Mr. Emura, a veteran who has supported the farm since the previous generation. His role is to separate the harvested oysters one by one.

"This is how we break down the hardened mass. Some of them have gone bad, but it takes years of experience to tell them apart."intuition"That's right. "

As the scent of the sea wafts through the air, the rhythmic sound of Emura's hammer echoes.

Inside the hut, they were working on shuck-ing. Because oyster shells have small spines, the basic method is to fix the shells to a piece of wood on the workbench and shuck them. With practiced hands, the shucker slid an oyster knife into the gap, aimed for the adductor muscle, and pried the shell open.

What appeared was a plump, milky white piece of meat, exuding a magnificent presence worthy of the name "Purimaru."

The shells are deftly sorted into "large" and "small" sizes, and the shells are dumped through a hole in the workbench into a bucket below. The sound of the shells clattering together echoes pleasantly throughout the shed.

"Unlike deep oceans like Hiroshima, Lake Hamana is shallow, right? That's why we need to come up with unique ideas."

The wife showed me how to bend wire.60It's a large ring made up of several scallop shells. By sinking this into the "seed bed," baby oysters floating in the lake will stick to it.

"We do everything by hand, from drilling holes in the scallop shells to bending the wire and processing the bamboo for the oyster racks. We live in an age where machines do everything, but oyster cultivation is surprisingly analog," says the wife.

An oyster rack is a raft made of bamboo on the surface of the sea, from which oysters attached to scallop shells are hung in the sea and grown.

Furthermore, the cultivation method is unique.3"We move it around a lot," Hasegawa told us.

Hasegawa's boat took us to a place right next to Lake Hamana Boat Racecourse. With Mount Fuji peeking out in the distance and the occasional Shinkansen train passing by, this is the base for intermediate cultivation of "Purimaru." Here, scallops with lots of oysters attached are submerged in the sea.

Baby oysters that were attached on the south side of the lake7They will be moved to the vicinity of the racecourse around this month to encourage growth.10In the month of March, they are moved to the even more nutritious area of ​​Mikkabi, further north. By taking the time to move them in search of the optimal environment, the flesh grows larger and the flavor becomes richer. This is how that strong, plump texture is cultivated.

When we returned to the workshop, Hasegawa pointed to a fishing flag on the wall and said, "Isn't this rare?"

The design is not of tuna, but of oysters. The couple found a design that was perfect for their work,2024This is a proud flag that we have been flying since .

"Purimaru" was raised with great care under the watchful eye of this flag.3It will be carefully peeled off until the end of the month.

Leaving the workshop, we headed to Kaikokan, located on the shore of the lake. During the winter, this place transforms into an oyster hut where you can enjoy Purimaru.

The building is located right in front of Lake Hamana, so the second floor windows, where the event will be held, offer a wide view of the lake through the palm trees, creating a truly resort-like atmosphere.

The most recommended dish is the grilled oysters. When you order, the staff will grill them with expert hands on a special grill.

What is most surprising is the size of the meat. Normally, oysters shrink when heated, but "Purimaru" meat remains full in its shell. As an oyster "for cooking only," it has not been processed for raw consumption, but instead locks in as much of its rich flavor and moisture as possible.

First, eat the freshly grilled oysters as they are, without adding any condiments. The rich oyster extract and elegant aroma of the sea will fill your mouth, bringing a smile to your face.

In addition to our famous grilled oysters, the "Marutoku Set" allows you to enjoy all of Lake Hamana's seasonal produce.

The meal includes a variety of oyster dishes prepared in various ways, such as fried, tempura, and dressed with mizore. It also comes with oyster rice and oysters simmered in miso, making it a truly oyster feast. This luxurious set also includes raw and boiled whitebait from the Enshu Sea, as well as sashimi of Shinto flounder from Lake Hamana.

A popular menu item is the "Oyster Miso Hot Pot," which warms you from the inside out.

The main character is generously served5The "Purimaru" is filled with plenty of vegetables and is very satisfying. The rich miso flavor envelops the oysters, making it exceptionally delicious.

"Butter-grilled oysters" are also a perfect snack to go with alcohol. The mellow butter clings to the tender flesh, and the creamy flavor spreads the more you chew. A little different from grilled oysters, they have a rich, Western-style aftertaste that lingers.

"Purimaru" has only a small share of the national market0.3%Oysters are so precious that they are almost never sold outside the prefecture. For this reason, most of them are consumed locally and are rarely sold outside the prefecture. If you are an oyster lover, be sure to visit the Arai area and enjoy this legendary gourmet dish.