These kaki (oysters) are prepared using a mizuni cooking style, in which oysters are simply boiled in mizu (water) with the addition of Okinawan sea salt for seasoning. The use of simple ingredients highlights the subtle yet luxurious natural flavors of fresh oysters. Plump and springy, enjoy simply as is, fry them up, or whatever your stomach desires!
Looking for ways to cook with Japanese tinned fish? Read this article!
Common Allergens: Mollusk Shellfish.
