Kumamoto Oysters

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Kumamoto Oyster Characteristics

Kumamoto oysters originated in Kumamoto Bay, Kyshu Japan and were shipped to the US in 1945. They are cultivated in suspended trays. Kumamotos have highly sculptured fluted shells with deep cups. The Oyster Guide calls the Kumo the ‘Chardonnay of oysters’ and are among the most popular oyster due to their luscious fruity flavor and light brininess. They are a small oyster, only slightly larger than the Olympia oyster.

Most oysters on the market are named after the area they were cultivated (Penn Cove, Quilcene, etc), but Kumamoto oysters simply are sold as Kumamots regardless of their area of origin. They are cultivated primarily in Puget Sound’s Oakland Bay (WA), Humboldt Bay (CA), and Baja, Mexico.

Kumamoto Oyster
Location	South Puget Sound, WA -or- Humbolt Bay, CA
Species	Kumamoto Oyster (Crassostrea sikamea)
Oyster Availability	Year around
Size	2" to 3"
Oyster Cultivation
Oyster Flavor Profile	Kumamoto Oysters are deep-cupped with petite meats, have a mild brininess, sweet flavor and a honeydew finish.  They are a favorite for beginning oyster eaters and connoisseurs.
Map	See Kumamoto Oyster Map

See proper shellfish storage methods for the best way to maintain the shelf life and flavor of your oysters. Also, check-out our list of where to buy raw oysters.