We’re quickly approaching October, and you know what that means!
Some farmers are slated to start the shucking in mid-October this year, so we’re just about a month or two away from another great oyster season.
About a month and a half ago we made another trip to Sakoshi to check out how the oysters were doing. Between then and now I’ve been super busy getting ready for new customers through Yahoo! Shopping, expanding our line-up through the Furusato-Noze program (we’re currently ranked #1 for Ako!), and working on new promotional videos (1, 2, 3) for our products! So, please forgive us for the lateness in this Oyster status update.
The ocean temperatures continue to be uncharacteristically warm, and the month of August provided very little rain; however, the Sakoshi farmers continue report above average growth, and stable health conditions in the oysters.
Farmers in Sakoshi (and throughout Japan), primarily purchase their oyster “seeds” through third party supplies in two locations: Miyagi and Hiroshima. However, over the last few years there has been growing enthusiasm in “Jidane,” or oyster seeds produced at the farmers locality. We checked the growth of these baby oysters and learned more about the early life of oysters on this trip.
At this point in the season the oysters are producing eggs. In fact, if you were to scoop some water from the bay and let it settle, you’d be able to see some of the baby oysters that these oysters are producing–under a microscope, of course. Between October and November, as the sea water cools, the oysters stop producing oysters and begin to fatten up, storing energy for the winter. However, many oyster lovers actually prefer the creamier flavor of early season oysters. You can see some of the streaks from the eggs in the photo below.
Typhoon 9 has now based by us to the southwest, but perhaps the biggest typhoon of the season (Typhoon #10, “Haishen”) is projected to make landfall on the 6th. During typhoon season the farmers are constantly in a dance of moving the oyster beds further out to sea to attract lower temperatures and more plankton, and moving them back closer to shore to prevent the oysters lines from shaking and swaying too much in the rough typhoon waves. We’ll have to wait and see how the oysters fair this year. We’ll be looking forward to another trip out to Sakoshi in the next month or so.