Page 8 - e-brochures about the Oki Islands 2024
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J ust like other regions in Japan, the Rock Oysters (Mar–Jun)
Nishinoshima Island was the rst place in Japan to succeed in
Oki Islands have four seasons,
farming rock oysters. ey are cultivated in waters rich in
each with its distinctive seasonal delicacies.
minerals, and harvested right when they are at their most
e food culture is slightly di erent delicious, from March through June. It takes at least three
between the four islands, but common years before the oysters are ready to be put on the market and
practice is that local people eat what is cur- enjoyed raw, grilled or deep fried.
rently in season, leading a healthy life in
Sazae Turban Shell (Mar–Apr)
rhythm with nature.
In Japan, sazae turban shells are in season in early summer,
As expected, there is plenty of sh, but in the Oki Islands they are abundant and can be enjoyed
shell sh and seaweed. anks to the at year-round. ey have characteristic shells with spikes (which
terrain and abundant water springs, rice help them to not be swept away by waves). Sazae are caught by
traditional shing methods, such as diving and kanagi shing,
and Japanese sake are produced on the
which uses a glass-bottomed wooden box (similar to an aquas-
islands, too. Another delicacy is beef from cope), and a long spear.
wagyu cattle, raised without stress in the
rich natural environment. New Rice (Sep–Oct)
Rice farming is possible on the islands thanks to their rich
water resources. Some brands employ original solutions, such
as sprinkling the eld with seaweed salt brine or using rock
oyster shells as fertiliser. Around the time when the elds turn
gold in colour and the rice is being sun-dried a er the harvest,
many families enjoy their rst bowl of the new rice.
Squid (Aug–Nov)
Squid shing is ourishing in the Oki Islands, with various
types of squid caught year-round. Special machines used for
drying the squid can be spotted in the port areas. Swordtip
squid, which is in season in summer and autumn, is especially
beloved by the islanders due to its sweet taste and tender texture.
Oki Matsuba-gani (Oki Snow Crab) (Dec–Feb)
Oki Matsuba-gani (Oki Snow Crab) is a brand of crab care-
fully selected from snow crabs caught using baskets, a crabbing
method which is rare in Japan. Crabs caught by this method
experience less stress, preventing them from scratching each
other. Crabs that weigh over 700 g are tagged with a blue tag,
a proof of the brand.
Iwa-nori Wild Seaweed (Dec–Jan)
Iwa-nori is handpicked from rocky shores in the winter season
and then dried into sheets of seaweed with a characteristic
texture. It is crunchy and has a rich aroma, and is a staple in
the traditional cuisine on the Oki Islands. Guests can nd it
in onigiri rice balls, sazae rice wrapped in wild seaweed, Oki
soba noodles or a Japanese New Year’s soup dish.
