Japanese name糸島カキ
On Fukuoka’s Itoshima coast, winter makaki oysters move from fishing ports to charcoal and gas tables.
Information last updated 174 days ago
Itoshima Kaki begins on the Fukuoka coast facing the Genkai Sea. From autumn into winter, makaki oysters grow fuller in the shell and deepen in flavor, with rich milky sweetness and umami. Around October to April, oyster huts or sales points appear around Fukuyoshi, Fukae, Kafuri, Funakoshi, Kishi, and Nokita, giving the Itoshima shoreline a seasonal rhythm of hot shells, grill smoke, gloves, oyster knives, and port seafood.
Compiled from public records and official sources; see the recognition links below. Details may change over time.
Where this product is officially registered, designated, or recognized in Japan.
Regional collective trademark
Registered as a Regional Collective Trademark with the Japan Patent Office.
Sources1
It is written as 糸島カキ in Japanese. Search Rakuten and other Japanese sites with that spelling — the English name will not bring up the listings.
Itoshima oysters (Itoshima Kaki) are makaki oysters associated with the Genkai Sea coast in Itoshima, Fukuoka. In autumn and winter the flesh becomes fuller and the flavor deepens, with rich milky sweetness and umami. From around October to April, oyster huts and sales points appear around Fukuyoshi, Fukae, Kafuri, Funakoshi, Kishi, and Nokita, where fishermen and fishery groups serve the oysters for charcoal or gas self-grilling.
The product centers on makaki oysters cultivated in Itoshima. Current fishermen and fishery associations operate limited-period oyster huts around Itoshima Peninsula fishing ports. Many huts lend jackets, gloves, and oyster knives for handling hot shells. The Itoshima Kaki name gained protection as a regional collective trademark in 2019.
At the huts, oysters are typically self-grilled over charcoal or gas at the table. Meals often include other seafood alongside oysters, such as sazae, squid, scallops, and shrimp. Visitors can often borrow jackets, gloves, and oyster knives at the huts.
Storage varies by product — shelf-stable, refrigerated, or frozen — and is stated on the packaging and the Rakuten listing. Shelf-stable processed foods usually need refrigerating once opened and eating within a few days; chilled and frozen items go straight into storage on arrival. Treat the best-before date on the physical packaging as authoritative.
Rules for this kind of item vary by destination, and fresh, raw or unprocessed versions are the ones most often restricted, so check the rules where you're flying before you pack it.
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