Suttsu, a port town in Hokkaido, is nestled in a large, curved bay. Today, we're introducing "Koto-kaki," the brand oysters that are the pride of Suttsu Town! We'll delve into the reasons behind their incredible flavor, provide a handy "Koto-kaki MAP" for buying them in town, and share an in-depth interview with a local shop owner who handles them.

Spring in Suttsu is a bounty of delicious seafood, including sand lance (kounago) and cherry salmon. Among the many offerings, one you can't forget is the brand ingredient "Koto-kaki." The season for Koto-kaki is typically from late April to around August, almost the complete opposite of the winter season usually associated with oysters.

Pacific oysters spawn in the summer, which makes their meat lean afterward. Koto-kaki, on the other hand, store up nutrients from summer through winter, reaching their peak of deliciousness from spring to summer.

Why are Koto-kaki so delicious in the spring, unlike other oysters? The secret lies in the snowmelt. Every spring, snowmelt from the mountains flows into the Shubuto River, which runs through the town.

This snowmelt is rich in minerals, which are a vital nutrient source for the plankton that oysters feed on. The exquisite oysters that grow by feasting on this abundance of nutrient-packed plankton are none other than "Koto-kaki."

So you've come to Suttsu Town in search of Koto-kaki! But where exactly can you buy them? In that case, the "Koto-kaki MAP," which lists 10 local shops that sell them, is very convenient. You can pick up a Koto-kaki MAP at the Michi-no-Eki (roadside station) "Minato Mare Suttsu" and other locations.

From the list of shops, we spoke with Mr. Tetsu Yonezawa, the third-generation owner of "Family Shop Yonezawa," a family-run business established over 60 years ago.

'This year, I was worried because there was less snowmelt, but I'm surprised at how plump the oysters are, even more than expected! Suttsu is one of the few towns in Japan where the market never closes, so I can go to the auction twice a day, in the morning and at noon. We have incredibly fresh Koto-kaki waiting for you, from two-year-old 'small' ones to five-year-old 'extra-large' ones!'

When we had him open an "extra-large" Koto-kaki for us, a huge, glossy, and plump piece of meat was revealed! Koto-kaki are known for their light and clean flavor with no gaminess. When you slurp one down raw, the umami and sweetness spread throughout your mouth the more you chew... This is truly a delicacy you have to try on-site.

Mr. Yonezawa also collaborates with Akkeshi Town, a famous oyster region to the east, to stock Akkeshi's brand oysters like "Kakiemon" and "Maruemon" during the Koto-kaki off-season, complementing each other's seafood offerings. He also promotes the charms of Suttsu through drone photography and his YouTube channel, so be sure to check those out.

Why not take a drive to Suttsu Town to taste the miraculous "Koto-kaki," a treat you can only enjoy from late April to around August?