We use large oysters farmed in Kumihama Bay in Tango, Kyoto.
Oysters grown in Kumihama Bay, which has a low salinity, are characterized by their light and feminine taste. Taking advantage of the ingredients, we made a simple canned ajillo seasoned with olive oil and garlic.
Oyster farming in Kumihama begins in March every year, and the oysters naturally grow through the winter with nutrients from Kumihama Bay. The oysters used for canning are large oysters harvested from February to April.
[Producer] tangobar × Kumihama oyster farmers
Ingredients: Oysters (produced in Kumihama Bay, Kyoto Prefecture), olive oil, garlic (domestic), salt, red pepper, rosemary Contents: 92g
Nutrients (per piece): Calories 193kcal, Protein 5.3g, Lipid 16.7g, Carbohydrates 4.3g, Salt equivalent 1.68g
Expiration date: 2 years from date of manufacture
<How to serve>
You can eat it as it is, but if you warm it up in a hot water bath for about 3 minutes, it will taste even better.
The oil that exudes the umami of oysters is also excellent. Also great with bread and pasta.