Japanication

This is an oyster of the life. Hiroshima is famous in Japan as oyster’s home.

Because various nutrients including minerals such as the protein, calcium, and zinc are contained voluminously, the oyster is called “Milk of the sea”. The fresh one is made besides the deep-frying one and the food served in the pot like the oyster fly do in detail and eat to be burnt of the net and to come and the life is eaten.

The history of for food is eaten all over the world very long, and one of the shellfishes with which human races are familiar most. Generally, the oyster was an ingredient that developed exceptionally the raw diet culture, it was valued highly because of ancient Roman times, and cultivation was done in the Europe and America food cultural area where meat and fish and shellfish’s raw diet were disliked. The natural oyster is a standard hors-d’oeuvre in the French cuisine. Moreover, the natural oyster is installed at the center of the menu, and the restaurant that is called “Oyster bar” exists, too.

It is said that it is assumed that it was done, and came to be done cultivation at about Muromachi Period at about Jomon Period in Japan for food. It came from Hiroshima, and it dealt with the Tosa moat, Dojima, and the Doton moat, etc. in the shipboard when the oyster ship became it at the end of fall in Osaka until the Meiji era. It had taken time for the provinces in Hiroshima and Tohoku, etc. to transport it to the consuming region at the point of production, and oyster’s raw diet did not generalize excluding the home, and was eaten entirely by tightening vinegar and the heating cooking in Japan. The Japanese’s having come to eat the oyster by the life is since the Meiji era when the gastronomic culture in Europe and America flowed in, and an unusual ingredient that the life food culture is imported from Europe and America.