Ise-Shima Premium Oyster

Matoya, Isobe-cho, Shima City, Mie Prefecture — surrounded by ria coast and rich forests — has long been a famous oyster producing region. Oysterfarm RAFT Co., Ltd. — based there — has been advancing the Ise-Shima Premium Oyster brand-making under the thought "new challenges from a traditional oyster producing region."

In conventional hanging cultivation — seed oysters attached to scallop shells are hung in the sea with ropes — but well-shaped oysters that can be shipped as shell-on raw-eating are inevitably limited. So RAFT adopted "single-seed cultivation method" — raising each individually in dedicated boxes from the hatching stage. By creating an environment where food spreads and selecting bad-shaped ones during growth — only oysters with good body and beautiful shape can be selected.

Furthermore, from the wish "we want people to eat year-round delicious oysters raw" — adopting special oysters called triploid oysters. Triploid oysters — raised so as not to spawn through water temperature and environment management during cultivation — channel energy into body growth — so the body is less likely to lose weight year-round, and can be shipped while maintaining rich flavor.

In cultivation utilizing the intertidal line system introduced from Australia — oysters move between sea and air with tidal ebb and flow. By this, attachments become less likely to stick to shell surfaces — also reducing trash in the sea. While borrowing nature's power — drawing attention as a clean cultivation method coexisting with the marine environment.

"We want to deliver moving oysters aiming for the world-standard peak by pursuing flavor, shape, and method." Ise-Shima Premium Oyster embeds such RAFT craftsmen's challenges and respect for the Ise-Shima sea.

From Ise-Shima Matoya to the world. Premium raw-eating oysters from a traditional producing region

Matoya Bay in Ise-Shima — long known as a good-quality oyster producing region. While leveraging its blessed environment — Oysterfarm RAFT challenges world-standard raw-eating oyster making under the new brand "Ise-Shima Premium Oyster." Characterized by dense umami, creamy texture, and beautiful cup-shaped shells — highly evaluated from professional sites like restaurants, specialty shops, and hotels.

"Single-seed cultivation" raising each one from hatching to harvest

Ise-Shima Premium Oyster is raised by "single-seed cultivation method" — housing oysters individually in dedicated boxes from the hatching stage. By managing so plankton — the food — can be efficiently taken in — growing into oysters with rounded and thick cup shape and good body. A method more labor-intensive and difficult than conventional hanging cultivation — but a style reached as a result of pursuing "oysters that pass world standards."

Japan's first "intertidal cultivation" x triploid oysters — enjoy raw year-round

To overturn the common sense that the season for true oysters is winter — Oysterfarm RAFT combined triploid oysters — whose reproductive function is controlled through water temperature management so they don't spawn — with Japan's first intertidal cultivation (Australian method). By regularly exposing oysters to seawater and air using tidal ebb and flow — body quality tightens and flavor concentrates more. Establishing a system to supply as fresh raw-eating oysters year-round.

Sustainable RAFT system and community-rooted production system

Through the unique "RAFT system" incorporating contract production with fishermen — realizing stable supply and quality management while cooperating with regional producers. In intertidal cultivation — oyster attachments and trash hardly emerge — also reducing burden on marine environment. Capturing all of Ise-Shima's great nature as one farm — through sustainable oyster cultivation — also engaging in regional revitalization and successor training.

Numerous certifications including Mie Selection and Shima Brand, plus media coverage

"Ise-Shima Premium Oyster" is certified as "Mie Selection" — excellent prefectural products selected by Mie Prefecture — and as Shima City's regional brand "Shima Brand." Also featured on numerous media — NHK and commercial broadcaster information programs, economic and regional newspapers, and gourmet media — drawing attention as a new oyster brand originating from Ise-Shima.