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Akoya Pearl

Pearl cultivation in Mie Prefecture began in 1893, when Kokichi Mikimoto (1858-1954) found five semicircular pearls when experimenting with pearl oysters. After inventing the pearl oyster cultivation method, he developed it mainly in the Ago Bay area, which became renowned as its birthplace. Pearl cultivation requires a fishery spot with conditions that differ according to the process. After the nucleus is inserted into the pearl oyster, the important maturation term, when the pearl oyster coats it to develop a pearl, requires a water temperature of at least 13 degrees, an abundance of plankton, a good tide and gentle waves. Also, during this period, the oysters require careful management, which includes the frequent removal of barnacles from their shells, and attention to the water temperature and red tides. The culturing techniques are highly regarded throughout Japan, and the high quality has gained recognition, winning a prize almost yearly at the National Cultured Pearl Competition.

Certified Producers

Shinmei Pearl Cultivators Cooperative Association

615-7 Shinmei, Ago-cho, Shima City

Tategami Pearl Cultivators Cooperative Association

2046-14 Tategami, Ago-cho, Shima City

Funakoshi Pearl Cultivators Cooperative Association

1828-19 Funakoshi, Daio-cho, Shima City

Katada Pearl Cultivators Cooperative Association

1002-1 Katada, Shima-cho, Shima City

Mie Prefecture Pearl Cultivators Cooperative Association

1896-36 Wagu, Shima-cho, Shima City

Masaki Pearl Cultivators Cooperative Association

4312 Wagu, Shima-cho, Shima City

Koshika Pearl Cultivators Cooperative Association

620 Koshika, Shima-cho, Shima City

K. MIKIMOTO & Co., Ltd.

4-5-5 Ginza, Chuo-ku, Tokyo

Mikimoto Pearl Island Co., Ltd

1-7-1 Toba, Toba City

Mie Gaiwan Fisheries Cooperative Association

3 Nayaura, Minamiise-cho, Watarai-gun