Star troops gather to make Hiroshima the city where you can eat oysters the most delicious in the world! “Oyster Eating Lab” started
Hiroshima Star troops gather to make Hiroshima the city where you can eat oysters the most deliciously in the world! “Oyster Eating Lab” started Production / consumption * Update project of oysters by Hiroshima prefecture, the best in Japan * Consumption is per person …………………………………………………………………………………………… In Hiroshima Prefecture, a project to further update oysters, a special product, will be launched this year. At the start of the project, a special website (kakingdom.jp/kakikuken/) containing the full details and results was released today from Thursday, September 12.
■ About Oyster Eating Lab Since FY2017, Hiroshima Prefecture has been developing a tourism promotion “Kampai! Hiroshima Prefecture! Oyster Kingdom” focusing on “oysters”. In this promotion, “Hiroshima Ladder” is a tour of restaurants in the prefecture with a variety of oyster dishes. Oyster “is advocated. “Oyster Eating Lab” is a medium- to long-term project to update the best oysters in Japan so that tourists can enjoy the “Hiroshima ladder oysters”. “Oyster star corps” gathered in various fields such as producers, cooks, bartenders, baked masters who have a thorough commitment to their work. In order to make Hiroshima oysters even more delicious, we will work on an “oyster update” that will refine the appeal of tourism resources in the medium to long term.
■ About the situation surrounding oysters in Hiroshima
Hiroshima Prefecture is Japan’s top oyster production and consumption per capita, and is truly the kingdom of oysters. In terms of production volume, in 2016, 17,294 tons (unarmed meat) and Okayama Prefecture (3,436 tons), the second largest, were greatly separated. Also, in terms of annual consumption in 2018, Hiroshima Prefecture boasts the highest consumption in Japan, with a difference of more than double with 13.7, compared to the national average of 5.4 per person. * Calculated based on statistical data from the Ministry of Internal Affairs and Communications (data by prefecture location). Calculated with 15g of one oyster (magaki and peeled). However, this year’s survey of attitudes conducted by Hiroshima Prefecture showed that the citizens of the prefecture who answered “I think so” or “I think it’s a little” to the question “Do you think local oysters are the best in Japan?” On the other hand, while it was 73.3%, only 1.7% of the citizens answered “Eat oysters” in response to the question “Please select one of the best recommendations for sightseeing in Hiroshima”. Hiroshima Prefecture is planning to update the oysters to make them more proud from this fiscal year, thinking that the consciousness change of the citizens about the oysters will be the power to promote tourism in Hiroshima.
■ About the first research topic “white oyster fly”
“Oyster Eating Lab” will work on multiple research issues in the medium and long term, aiming to become “the world’s most delicious oyster eating city in Hiroshima” and further update oysters. One of the first research topics released today is the development of the ultimate oyster dish “white oyster fried”. The first story was titled “Put the legendary fried teacher into the laboratory that eats oysters”, and we approached how to master oyster fried, a popular dish that tends to be tasty. Going forward, we will continue to update oysters from all angles, such as “Obtaining oysters that match oysters” and “I went to a serious oyster fly study group”.
■ Future outlook In addition to the development of white oyster flies, “Oyster Eating Lab” approaches the charm of oysters in various ways to update oysters. The content is not predetermined, but will be developed as a voluntary research result that demonstrates the expertise of the “Oyster Star Corps” in each field. To pursue the charm of oysters, we aim to be a self-running community over the medium to long term.
[Outline of Oyster Eating Lab]
ス タ ー Oyster Eating Lab, a star corps who loves oysters from Hiroshima and is responsible for updating oysters to make Hiroshima the most delicious oyster in the world. Specialists in various fields will demonstrate their power, cut out the shining moments realistically, and introduce the results in a documentary on the official website. Oyster Eating Lab is not a temporary one, but we will tackle the challenges for Hiroshima to become truly “a city where you can eat oysters the most deliciously in the world” in the medium to long term. * ・ Official site URL: https://kakingdom.jp/kakikuken ・ Facebook: https://www.facebook.com/kakikuken ・ Twitter: https://twitter.com/kakiku_ken * Information will also be sent to the Hiroshima Prefectural SNS “Nikkan Washira”. https://washira.jp/
[Oyster Eating Lab Future Research Issues (planned)]
・ It is surprisingly delicious that tourists will be groaning as expected! Let’s install oyster fly in Hiroshima! There are not many people in the prefecture who can ask and answer, “Do you know a delicious oyster fried shop in Hiroshima?” Because “oyster fry = home cooking” is a common sense in Hiroshima. However, tourists visit today for delicious oyster fries. Working on the ultimate oyster fly development that meets the expectations of such tourists. ・ Oysters and lemons are both famous and good compatibility ――Let’s make the ultimate lemon sour that matches oysters! An unprecedented lemon sour boom is coming. Hiroshima Prefecture is famous for oysters and lemons. If so, it would be nice to have lemon sour that is perfect for oysters. Therefore, we work on the research and development of the ultimate lemon sour with the bartender Shingo Noma from Hiroshima Prefecture, and propose a new mariage of oyster x ultimate lemon sour to the world. ・ Evolution of Hiroshima’s “raw food culture” I want everyone to say “Hiroshima oysters are the best to eat raw!” Hiroshima residents love “baked oysters”. In fact, many oysters from Hiroshima are for heating. However, tourists have a strong desire to eat raw oysters. In order to meet the needs of tourists, we have evolved the “raw food culture” to deliver the best Hiroshima oysters even when eaten raw. Such
[Oyster Food Lab members]
* Members are in random order Nomashingo Bartender / Owner of The Bar Top Note
Born in Hiroshima City. After working at a hotel, restaurant, etc. from the age of 18, he became independent in 2013. Currently, including “The Bar Top Note”, there are 3 authentic bars in Hiroshima city, and 2 specialty flavor tea stores in the city. A bartender who has won many awards at cocktail tournaments both in Japan and overseas, and boasts the technology and knowledge of Top Lux in Japan. Oyster Eating Lab is mainly in charge of research on drinks that match oyster dishes. My favorite oyster dish is grilled oysters. Takashi Suzuki (Oyster producer / representative of Farm Suzuki Co., Ltd.)
Born in Tokyo in 1976 and raised in Saitama Prefecture. He grows up in a land without sea, but spends his childhood when fishing. After that, fish lovers went on to go to fisheries college. After graduating from the same university, joined Chuo Fish Co., Ltd. After leaving the company in 2008, KS Shokai Co., Ltd. was established, and the export business of frozen oyster products was started. In 2011, the aquaculture business was started on the salt field in Osaki Kamijima Town. In September 2015, Farm Suzuki Co., Ltd. was established. He continues to make the best oysters in Hiroshima. Oyster Eating Lab is in charge of spreading oysters with raw shells. Of course, your favorite way to eat oysters is raw. Mitani Seizou Fried Master / Tonkatsu “Narikura” store owner
Born in Fukuyama City in 1970. After graduating from university, he joined a local department store and worked as a salesperson for about two years before retiring. Entered the famous Tonkatsu shop Enraku in Shimbashi, Tokyo, and trained for 11 years. Opened the Tonkatsu specialty store “Seizo” in Takadanobaba. “White Tonkatsu”, which is said to have changed the concept of tonkatsu, is a popular store that is not pushed. The store closed at the end of March 2019, but was reopened in July in Minami Asagaya as Tonkatsu Seizou. At Oyster Eating Lab, I was in charge of research and development of “new oyster fly”. Of course, my favorite oyster dish is fried oysters. Tomomi Hirayama, food producer
After graduating from university, studied a wide range of French, Italian and Japanese cuisine at a cooking school. Later, he visited Thailand, Vietnam, India, etc. and learned local cuisine from local chefs, while obtaining a master’s license in each field such as confectionery, bread making and table coordination. Experienced various food business sites and established “Yomi Hirayama Food Total Planning Co., Ltd.” in 2012. Oyster Eating Lab works as a “evangelist” who researches and develops various oyster dishes and spreads them to restaurants in the city. My favorite oyster dish is fried oysters. Ume Ichikawa, writer / Pecomaga Editor-in-Chief
Born on November 22 in Hiroshima City. After graduating from university, after working as a company employee at a general company, he joined the editorial department of the town information web media “Pecomaga” in Hiroshima in October 2018, and served as the editor-in-chief from May 2019. In addition to planning, reporting and writing articles, he also plans real events. My hobbies are drinking and walking and increasing friends. I also like sake. At Oyster Eating Lab, he is in charge of everything from interviews to public relations activities. My favorite oyster dish is grilled oysters. But recently I’m addicted to raw food. Ai Osuga Editor / Writer
Born on October 30, 1981, from Kure City. Started activities as a personality on RCC Radio when he was a student. At the same time, he started his career as an editor and writer. Currently, while raising children for two boys, he continues planning, editing, and writing activities based in Hiroshima. My hobbies are listening to music and surfing. Oyster Eating Lab is in charge of various events and campaigns that convey the charm of oysters in the Ekinis area. My favorite oyster dish is oyster pot. Of course, you can drink up to soup as well as pot ingredients. Shoun Tsukiyama Singer / Songwriter / Talent
Born on October 7, 1984 in Hiroshima Prefecture. Familiar with music since childhood, moved to Tokyo after high school. Continues music activities while working as a company employee. After retiring from the company in 2010, he began working as a musician in earnest. Based in Hiroshima, he is active in a wide range of genres other than music, such as TV commercials, narration, dramas and movies. Oyster Eating Lab is in charge of various activities to convey the charm of oysters in the Yokogawa area. Oysters are exclusively raw. Naoko Yamane, editor of the magazine / editor of Hiroshima Prefectural SNS “Nikkan Washira”
Born in Kanagawa Prefecture in 1976. Transferred to Hiroshima in the spring of 11 years old. Elementary school boys entered the Faculty of Education at Hiroshima University while being shocked by the masculine culture of “I”. After graduating, he was involved in editing the town information magazine “TJ Hiroshima”. Editor-in-chief of the magazine from autumn 2008 to spring 2014. Currently working as a magazine editor and serving as editor-in-chief of “Nikkan Washira”, a SNS run by Hiroshima Prefecture starting in 2017. My hobbies are internet search and theater appreciation. Responsible for “Nakajin” of the Oyster Eating Lab official SNS. My favorite method of cooking oysters is raw food, fried two, three or four, and five pots. Omae Kazunori Oyaki Yakishi / Representative of “Oyster Shop”
Born on May 6, 1977 in Hatsukaichi City. After graduating from high school, worked as a designer at an advertising agency in Tokyo. After that, in 2007, he returned to his parents’ home, Miyajima, and opened an oyster restaurant, “Oyoya”, which offers simple cooking methods such as baking, boiling and frying Hiroshima delicious oysters. Growing from a commitment to ingredients and cooking methods to becoming a famous restaurant listed in the Michelin Guide. My hobbies are fishing and work. Engaged in Ken Oyaki’s Grilled Oyster Development Project as a “Grilled Oyster Demon”. Of course, how to eat your favorite oysters is grilled oysters. Shunsuke Shimada Oyster producer / President Shimada Suisan Co., Ltd.
Born September 27, 1964 in Hatsukaichi City. Decided to take over the family business at the age of 17, entering the world of oyster farming. His home is Shimada Suisan, a well-established store that has been in business for over 300 years. “I don’t know how many generations,” he says, is now searching for the future of oyster farming as a president, carrying a long-established signboard. My hobbies are driving and staying in the car. Special adviser of Oyster Eating Lab. My favorite way to eat oysters is grilled oysters. Seto Saito, producer of oysters / President of Kurahashijima Marine Products Co., Ltd.
Born November 6, 1943 on Kurahashi Island. Upon graduating from high school, he started helping at the Saito Oyster Farm, founded by his father. In 1988, the second generation, Kurahashijima Marine Products Co., Ltd. was established. The company has always been one step ahead in the industry, including the introduction of the latest oyster peeling system and the acquisition of HACCP certification, and is currently aiming to acquire the first MSC certification (proof of sustainable fishing) in Hiroshima Prefecture. My hobbies are golf and reading. Oyster Eating Special Senior Advisor. The favorite way to eat oysters is raw food.
For more information about this release(Japanese):
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