| Name (Japanese) | Pacific oyster (Magaki / マガキ / 真牡蠣) |
| Overall Rating |
Flavor: ★★★★☆ Texture: ★★★★☆ Popularity: ★★★★★ |
| Reference Price |
Value: ★★★★☆ Price range: $10~$18/lb (varies) |
| Best Season | Winter to early spring (November–March) |
| Did You Know? | Mostly farmed, it is best in winter and has small shells and bodies. |
| Category | Details |
|---|---|
| 1. Overview |
Official Name: Magaki (マガキ) Kanji Name: 真牡蠣 (Magaki) English Name: Pacific oyster Scientific Name: Crassostrea gigas Classification: • Kingdom: Animalia • Phylum: Mollusca • Class: Bivalvia • Order: Ostreida • Family: Ostreidae • Genus: Crassostrea • Species: C. gigas Average Size: Shell length 8–15 cm; weight 100–200 g Key Features: Creamy, briny, sweet flavor; known as “milk of the sea” for high nutrition |
| 2. Habitat & Distribution |
Widely cultivated in coastal waters and estuaries. Major Japanese production areas: Hiroshima, Miyagi, and Hokkaido. Grown mainly on rafts, ensuring stable supply during winter. |
| 3. Seasonality |
Best season is winter to early spring (November–March). Plump and creamy during the cold months, making it a classic winter delicacy. |
| 4. Sushi Ingredient Profile |
Common Uses: Raw oyster (nama-gaki), gunkan-maki with ponzu and scallion, grilled or steamed Flavor: Briny, creamy, mildly sweet Texture: Soft, silky, luscious Fat Content: Moderate; high in glycogen and minerals |
| 5. Preparation & Craftsmanship |
Often served raw with ponzu, scallion, or citrus for brightness. Gunkan-style sushi presentation is common in Edo-style sushi. Light grilling or steaming enhances umami while retaining creaminess. Requires strict freshness control due to delicate raw serving. |
| 6. Recommended Pairings |
Sushi Rice: Lightly seasoned to balance briny sweetness Condiments: Ponzu, grated daikon, yuzu, or sea salt Drinks: Dry sake, crisp white wine, Champagne |
| 7. Nutritional Information |
Low in calories, high in protein. Excellent source of zinc, iron, and vitamin B12. Rich in omega-3 fatty acids and minerals. |
| 8. Trivia & Cultural Notes |
Known as the “milk of the sea” (海のミルク) for creaminess and nutrition. Hiroshima accounts for about 60% of Japan’s oyster production. Symbolizes fertility and prosperity in traditional culture. A staple winter delicacy in both sushi and hot pot cuisine. |
| 9. Recommended Sushi Styles |
• Nama-gaki (raw oyster) with ponzu and scallion • Kaki gunkan with citrus and grated daikon • Lightly grilled magaki nigiri • Steamed oyster sushi • Oyster tempura with sushi rice |
