Sushi Visual Dictionary | SushiUniversity


A photo of kaki nigiri
Japanese oyster (Kaki)

Japanese oyster (Kaki)

Known for the characteristic smooth texture with a thick taste and fragrance. An experienced chef provides accurate pressure for rolling the fish, without crushing the juicy meat.

The reason oysters have gained popularity as a sushi topping is that it is said that the active ingredients in oysters are good for health. For example, glycogen is nourishing and can help prevent arthritis. They also contain minerals such as iron, manganese and copper as well as vitamins B1, B2 and B12, contributing to a therapeutic diet. Furthermore, zinc is effective in improving and preventing taste disorders. Finally, taurine can help improve liver function.

Scientific name: Magallana gigas

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The general rule is to only eat oysters in months that contain the letter “R”.

Main production area

Hiroshima Miyagi Mie Hokkaido

Famous production area

Akkeshi Matoya Senposhi Lake mokoto