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Matoya Oyster

In 1925, Tadao Sato (1887-1984) established Sato Oyster Farm in Matoya Bay, an inlet on the Shima Peninsula, and began to cultivate oysters. With three rivers originating in the mountains of the Shima Peninsula, an abundance of plankton, sea water packed with nutrients, and gentle waves, Mr. Sato saw that the bay was perfect for oyster cultivation. In 1927, he used bamboo rafts, a method which is the foundation of the current farming form, to cultivate oysters for a year. A year later, in 1928, he started full scale operations and in 1930, established the Matoya Oyster Research Laboratory in order to do research on shellfish and monitor the bay. In 1953, he developed an oyster purification method using UV rays. In 1955, a patent was granted and the products were sold as “pure Matoya oysters.” The production of high quality oysters has continued since then using purification techniques, and farming methods in harmony with Matoya Bay's natural environment. Sato Oyster Farm takes advantage of the abundance of plankton in its fishery locations, and produces oysters in only one year that take other prefectures two to three years. These year-old oysters have a unique taste: with low in astringency and very sweet. Also, about a month before shipping, hanging oysters are taken out of the water, placed one-by-one into a basket and cultured for another month, enabling the production of good plump oysters that deliver maximum volume for their size. They ship directly to restaurants and hotels in Tokyo and Kansai and the rest of Japan, and being renowned for their quality, sell for higher prices than oysters from other areas.

Certified Producers

Sato Yoshokujo Ltd.

889 Matoya, Isobe-cho, Shima City