“Oyster Ajillo” : Congratulations on First Place at the Jibamon Kokumin Awards!

Oyster racks, floating in the ocean…
Did you know that Okayama prefecture is an oyster producing area?
Actually, within Japan the prefecture is second only to Hiroshima prefecture in terms of the amount it produces.
Mushiage, Oku-cho, Setouchi city produces the second most oysters within Okayama prefecture, and is home to the product will introduce today, Oyster Ajillo.



Oyster Ajillo is the talk of the town at the moment!
At the 2nd Jibamon Kokumin awards held in November 2014, the product shone all the way to first place! It’s the champion of special products.



It’s an Ajillo with Mushiage oysters that are boiled down with dried tomatoes, garlic, mushroom and other ingredients, and extra virgin olive oil.
The mushrooms used are from Mitsukura farm (Setouchi city), which holds the biggest production share in the country. The product is made with particular thought put in for the Setouchi area, as even the olive oil, among other ingredients, is purchased from local suppliers.



“Shiokaze” who create Oyster Ajillo, are 7th generation fishermen from Mushiage. In order to convey to other people the deliciousness of the oysters they grow, they started product development with the wish that their customers would endorse it.


With regards distribution, they operate an online store within their own company.



Made by fishermen who know everything about oysters, this jarful of goodness is superb even if just mixed with pasta. The rich flavor of the oysters and the taste of garlic are irresistible.


Here it is used as a topping along with broccoli.



Recipe for Oyster Ajillo Pilav
Ingredients (2~3 portions):
Oyster Ajillo: 1 jar
Rice: 2 Go
Onions: 25 grams
Carrots: 25 grams
Spices (1)
Salt: 1.5 grams (half a teaspoon)
Soy sauce: 1 teaspoon
Consommé powder: 1 teaspoon
Spices (2)
Salt:  A little

Black sesame: A little



1) Wash the rice and put it in a strainer.
2) Add one tablespoon of oil from the Oyster Ajille and fry until the rice becomes transluscent.
3) Add water and Spices (1), and cook the rice. While doing this, use a little less water than you would use in a regular rice cooker.
4) 15 minutes before the rice is done, chop the carrot and onion very finely and fry using oil from the Oyster Ajillo, and add Spices (2)
5) After the rice has cooked, add the fried onions and carrot on tip of the rice (do not stir into the rice), put the lid on and steam for 5 minutes.
6) After 5 minutes, open the lid and stir.
7) Warm the Oyster Ajillo and mushroom a bit and arrange on top of the pilav.
(You can also warm the oysters by immersing the jar in hot water, just make sure not to let any hot water get in the jar.)

Attention! The product becomes hard if warmed in a microwave!

Setouchi would like the whole of Japan to try the special products’ champion.
You’re sure to get addicted!
Kaki no Ie (‘Oyster House’) “Shiokaze”:

Address: 3901-1 Mushiage, Oku-cho, Setouchi City, Okayama Prefecture

Business hours: 9 to 16

Holidays: Saturday, Sunday & National holidays
tel: 0869-25-0225
fax: 0869-25-0266
mail: info@kaki-shiokaze.jp
Homepage: http://www.kaki-shiokaze.jp/ (Japanese)

Setouchi Finder Photo-writer: Asami Asai / Katsutoshi Asai (Kokohore Japan)



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Kokohorejapan Inc.

Kokohorejapan Inc.

Katsutoshi Asai Producer and member of the Setouchi Regional Revitalization Association. Born in Yokohama in 1974, Katsutoshi is married and has a young son. Although he started his career with an advertising agency, he went to join the Tower Records team. Katsutoshi was involved with brand management, sales campaigns, collaboration work, and live events. Through his career, he experienced being the Sales Promotion Manager, and the Manager of the Live Entertainment Department. However, in 2012, Katsuyoshi retired from Tower Records and moved to Seto city, Okayama prefecture - a place where he had no prior friends, connections or relatives. Soon after moving, he joined the Setouchi Regional Revitalization Association, and in July 2013 founded Kokohore Japan and began a number of projects to re-task old traditional buildings, invent new specialty products, and work on regional branding. Website: Kokohore Japan http://kkhr.jp/ Asami Asai Editor & Writer I mainly write about social news, music, and lifestyles. I was born and raised in Tokyo, but in 2012 I decided on a whim to move to Setouchi City, Okayama Prefecture. I contribute to magazines such as Liniere, Inakagurashi no Hon, and ku:nel. I publish books for my 'interesting' friends, too, and direct and write for programs at FM Okayama. Everyday I write about people and things for both readers and listeners. Website: Kokohore Japan http://kkhr.jp/


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