After raising oysters up to certain size, bring back to our pond once used for farming to finish them maturing for a period of time.
When specific algae grow in the pond around January to April, oysters after eating the algae their color of gills change into green color.
This is well known as "Green Oyster", it is considered as the highest grade in Marennes Oléron, France, the home of green oyster, and are loved by oyster lovers in the world.
Taste slightly sweeter and mild than oysters grown in ocean.
Combines pristine mountain spring waters and the seawater resulting low salinity, and that is because our oysters contain a little sweet taste.
(It has great influence of environmental and oyster growth condition, so not all of them can turn to green. The same thing can be said to France oysters where the home of green oysters)
SHIMA (,which means "Stripe" in Japanese) which has a clear white stripe pattern on the center of top shell, is native species of Hiroshima prefecture in Japan.
Currently existing oysters farmed around Hiroshima ocean areas, is normally mixture of other prefectures and Sanriku area species.
I challenged the production of artificial seedling, its technology provided by Hiroshima prefectural Technology Research Institute. I succeeded in reviving of SHIMA OYSTER.
The method of farming SHIMA is same with its "Young Princess", we raise them in the pond up to one bite size (7~8cm/25-35g per pc)
With the outstanding feature and flavor of Hiroshima Native SHIMA Oyster, attracting oyster lovers in world.
Oysters from Hiroshima and Seto Inland Sea are used for this Smoked Oyster.
Normally liquid seasoning so called smoked liquid is used for Smoked oyster production, but we succeeded to shut the smoke and oyster flavor by smoking piece by piece carefully using only Extra Virgin oil from Shodoshima and Sakura Tree Tips.
Nowadays, This smoked oyster has gained in popularity among customers with high interest in Organic Products, although it is not organic certified.
It took long time to reach satisfied flavor and tried sample making over and over again until I feel "This is it!".
All in hand made production, and there is a limited to quantity.
Savor the ultimate of Smoked Oyster.
Cultivation of the Japanese Kuruma Prawn (Marsupenaeus japonicus), started in Seto Inland Sea, had been deserted for a long time.
I tried to "bring Kuruma Prawn of Hiroshima back on the rail again.", and now It's the only Kuruma Prawn farm in Hiroshima Prefecture.
People engaged in Kuruma Prawn farming usually emphasize on profitability and use high-density culture and medicine to control disease, however, we depends on low-density culture, no medicine and organically farming, we prepare the best bed for them to grow without stress.
Although productivity is low, our healthy and delicious Kuruma Prawn gained great popularity.
All of parts are delicacies. Please enjoy the flavor of elegant Kuruma Prawn.
Nowadays, I gained a lot of fine restaurants, hotels, and department stores gift demand.
In the high season, many customers come and visit all the way to our farm purchasing Fresh Live Kuruma Prawn all the way longdirectly.
CLAM as well as oysters, we farm them with complete control of seed production.
Select high quality broodstock grown in our farm, hatch the eggs, raise them on shore until reach to the size 2 – 5mm, and release in the same pond where Kuruma Prawn are farmed.
With the same cycle of Kuruma Prawn growth, Out clam reach to the high harvesting season around Summer to Winter which is different cycle of clam grown in Ocean.
Our pond combines pristine mountain spring waters and the seawater resulting algae blooms quickly nurture clam very plump, and also it is a safe growing bed for them without any foreign enemies such as black porgy and ray.
In 2011, I came up with the pond.
A pond once used for salt farming located in Osakikamijima Island, Hiroshima Prefecture.
When I first visit there, I was quite impressed by the fantastic environment.
The 150,000m2 pond, surrounded with mountains which are resonant with birds' chirping and a lovely breeze blowing through, is so peaceful.
The sea surrounded is so transparent that even among the most beautiful seas in the prefecture.
"This is it!" I finally found the feeling that I have never had before when facing the pond of salt crater.
At that time, my company exporting seafood, such as oyster, has just started.
Since I was a student, I have been dreaming that I want to run an aquaculture business.
Not until I came up with the pond did I find what I could devote all myself to.
Then I decided to challenge aquaculture industry.
Our challenge stars from when I came up with the pond.
Osakikamijima Island where our pond located, is surrounded by the beautiful Seto Inland Sea with gentle waves, and ringed by natural scenery where large mountains are planted with orange
Thanks to the warm weather and plenty of sunshine, salt farming by using saltpan had been thriving in areas around the island long time ago.
It's said that salt farming which use sunlight to make salt was formed in 1800's (the Tenpo first year), and our culture pond was just one of them.
The process of salt-farming changed in 1955, and the pond changed over to a farming bed of Japanese Kuruma Prawn (Marsupenaeus japonicus).
When that cultivation of Kuruma Prawn as well as high economic growth reaches its zenith, however, it's said that Kuruma Prawn farming dwindled as of a price slump after a collapse of bubble economy and virus diseases raging, etc.,
Then the pond was left uncared for about 10 years, and there was also a plan of industrial waste reclamation.
The long history of the pond tells us much as well as teaches us much.
It was a time when there was no heavy equipment and saltpan was made by nothing except manpower.
It was a time when culture of Kuruma Prawn wasn't yet established and people groped forward by trial and error and farmed prawn by passion and patience.
We should not forget to gratitude on the great effort that our pioneers have made to keep saltpan to survive.
Do not disappoint them and develop business. Do not give up and try hard every day.
37-2 Higashino Tarumi Osakikamijima Toyota-gun Hiroshima 725-0231 Japan
TEL. 0846-65-3911 FAX. 0846-65-3912
ONLINE STORE. http://shop.farmsuzuki.jp