Kumamoto oysters

E474718

Pacific oyster bivalve mollusk oyster variety

Kumamoto oysters are a small, sweet, and deeply cupped Pacific oyster variety prized for their delicate flavor and creamy texture.

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Observed surface forms (1)

Surface form	Occurrences
Pacific oyster	1

Predicate	Object
instanceOf	Pacific oyster ⓘ bivalve mollusk ⓘ oyster variety ⓘ
aquacultureMethod	bag-and-rack culture ⓘ suspended culture ⓘ
consumedAs	seafood ⓘ
containsNutrient	iron ⓘ omega-3 fatty acids ⓘ protein ⓘ vitamin B12 ⓘ zinc ⓘ
culinaryUse	paired with citrus garnishes ⓘ paired with light mignonette sauces ⓘ served raw on the half shell ⓘ
family	Ostreidae NERFINISHED ⓘ
flavorNotes	buttery ⓘ melon-like ⓘ
flavorProfile	low salinity ⓘ mild ⓘ sweet ⓘ
growthRate	slow-growing ⓘ
habitat	coastal marine waters ⓘ
harvestSize	typically smaller than other Pacific oysters ⓘ
hasAlternativeClassification	Magallana sikamea ⓘ
hasScientificName	Crassostrea sikamea ⓘ
introducedPeriod	mid-20th century ⓘ
introducedTo	California NERFINISHED ⓘ Pacific Northwest NERFINISHED ⓘ United States NERFINISHED ⓘ West Coast of the United States NERFINISHED ⓘ
livesOn	intertidal zones ⓘ subtidal zones ⓘ
marketPosition	premium oyster ⓘ
meatTexture	creamy ⓘ
namedAfter	Kumamoto Prefecture NERFINISHED ⓘ
nativeRange	southern Japan NERFINISHED ⓘ
originatesFrom	Japan NERFINISHED ⓘ
popularIn	high-end restaurants ⓘ oyster bars ⓘ
reproduction	broadcast spawner ⓘ
shellColor	variegated gray-green ⓘ
shellShape	deeply cupped ⓘ
shellSize	small ⓘ
shellTexture	thick shell ⓘ
subspeciesOf	Magallana gigas ⓘ Pacific oyster ⓘ
taxonRank	cultivar or variety ⓘ
valuedFor	creamy texture ⓘ deep cup ⓘ delicate flavor ⓘ

Full triples — surface form annotated when it differs from this entity's canonical label.

Tomales Bay → hasProduct → Kumamoto oysters ⓘ

Oosterschelde National Park → hasSpecies → Kumamoto oysters ⓘ

this entity surface form: Pacific oyster