🦪 Oyster: 牡蠣 (kaki)
Hiroshima is Japan's top producer; in winter enjoy them grilled, fried, in hot pot or raw. Big summer iwagaki are a different species. Eat raw only those labeled for raw eating (namashoku-yo).
- Japanese
- 牡蠣
- Reading
- かき · kaki
- Best months
- Nov – Mar
- Allergy group
- Shellfish (clams, oysters, scallops)
Order this
Japan牡蠣をお願いします。
South Korea굴 부탁드립니다.
Oyster, please.
Other names
| マガキ まがき · magaki | At the market / sushi bar · The standard name; the winter oyster |
| 岩牡蠣 いわがき · iwagaki | At the market / sushi bar · A larger species in season in summer |
| かき小屋 かきごや · kaki-goya | At the market / sushi bar · Itoshima, Fukuoka and elsewhere · Winter-only huts where you grill oysters yourself |
Local dishes with this fish
| Itoshima oyster huts · Fukuoka (Hakata) | Nov – Mar |
| Hiroshima oysters (grilled, fried, raw) · Hiroshima | Oct – Mar |
| Oysters from Murotsu and Sakoshi · Hyogo (Kobe, Akashi) | Dec – Mar |
| Gul bossam (boiled pork wraps with raw oysters) · Seoul | Nov – Feb |
| Maizuru rock oysters · Kyoto (city, Tango coast) | Jun – Aug |
Name in other languages
| 한국어 | 굴 |
| 简体中文 | 牡蛎 |
| 繁體中文 | 牡蠣（生蠔） |
| Tiếng Việt | Hàu |
| Español | Ostra |
| 日本語 | 牡蠣 |
← Sushi fish guide: names and seasons
Seasons shift with the weather and the catch each year. Ask the restaurant what is in today.