鳥羽の牡蠣
牡蠣は、鳥羽湾沿岸のプランクトンが豊富な海で繁殖します。収穫できる大きさに成長するのにおよそ1年かかる鳥羽の牡蠣は、その塩辛い乳白色の汁が賞美されています。この地域は夏に獲れる大振りの岩牡蠣（rock oyster）と冬が旬の小振りの真牡蠣（true oyster）の二種の牡蠣で有名です。12月から3月にかけて、浜には牡蠣を焼く小屋が設営され、地元の人や訪問者に食べ放題の食事を提供しています。
Title Toba Oysters
- Aichi
- Mie
- Topic(s)：
- Cuisine/Food Culture Regional Specialties National Parks/Quasi-National Parks
- Medium/Media of Use：
- Pamphlet
- Text Length：
- ≤250 Words
- FY Prepared：
- 2019
- Associated Tourism Board：
- Ise-Shima National Park
- Associated Address：
- Toshicho, Toba-shi , Mie
English
Toba Oysters
Oysters thrive in the plankton-rich waters off the coast of Toba Bay. Toba oysters, which take roughly a year to grow to full size, are prized for their briny, milky liquor. The region is famed for two species: the larger iwa-gaki (“rock oysters”), whose season is in the summer months, and the smaller ma-gaki (“true oysters”) in winter. From December through March, oyster-grilling shacks are set up on the beaches, serving all-you-can-eat feasts for locals and visitors.
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