[English]
"Kaki Emon": [purely born and bred in Atsukishi].Oysters are characterized by their small, round and thick shells.
Using local juvenile oysters produced by Japan's first single-seed technology and adopting aquaculture methods suited to the climate of Atsukishi, the oysters have a concentrated flavour. The meat is plump and has a rich sweetness."

関連商品

1. 
   export, Seafood/Seafood Processed products

   Miyagi Oyster

   It is an oyster in Higashimatsushima-shi, Miyagi prefecture. Sakura oysters have a sweet taste and are milky. Also, this oyster is well managed by traceability so quality is advanced.

2. 
   export, Seafood/Seafood Processed products

   Rausu dried kelp (akaha kelp)

   This is the side part of Rausu kelp from Hokkaido, which is cut off when shaping the kelp. It is called "akaba kelp" (red leaf kelp). Its umami is enhanced, so it produces rich broth.

3. 
   export, Japanese sake

   Kinteki JyunmaiDaiginjo acidite deux 720ml

   Acidite means "sour" in French. Deux also means "two" in French. It will be the second release with a limit of 1,000 pieces.

4. 
   export, Nuts

   Spiced Nuts ~Mediterranean Herbs~

5. 
   export, Seafood/Seafood Processed products

   half-dried atka mackerel

   The fish is then dried for 13 hours or more to condense its flavor and produce the finest overnight dried fish. The finished fish is immediately vacuum-packed and frozen.

6. 
   export, Japanese sake

   Kinteki JyunmaiGinjyo 720ml

   Kinteki Junmai Ginjo, brewed in Hokkaido, was awarded 91 out of 100 points in the Parker Points Sake category. Japanese sake is popular among wine lovers.