Frozen Oyster (Hiroshima / Miyagi, half-shell & meat)

Hiroshima Kaki (広島かき) / Miyagi Oyster · Hiroshima (Seto Inland Sea) & Miyagi (Sanriku) — farmed Pacific oysters
Meat & Seafood Other Fish Frozen Growing export

Hiroshima produces the majority of Japan's oysters, with Miyagi a key Sanriku source; Japanese oysters are valued for plump meat and clean flavor. Frozen half-shell and shucked oyster meat (often for hotpot/kaki-fry) are exported, especially to Asian markets. Designated-water purification and provenance support food-safety claims. Shipped frozen.

The supplierOyster farming coops/processors with depuration facilities; Asia-focused export.
Why it sells abroadJapan's dominant oyster region; plump clean-flavor Pacific oysters

Buyer's brief ✓ SOURCES VERIFIED

CertificationsHACCP (confirmed: mandatory in Japan). EU bivalve listing for EU-bound: confirmed regulatory framework - live/processed bivalves to the EU must come from classified production areas (Class A/B/C by E. coli) and EU-approved establishments; depuration required for Class B (confirmed). Biotoxin/water-quality monitoring of production areas: standard for bivalve safety. Hiroshima (Seto Inland Sea) and Miyagi (Sanriku) are Japan's two major oyster regions (confirmed). Specific EU-listing of a given farm/processor not verified per operator.
Pack formatsFrozen half-shell trays; IQF shucked meat bags; cartons.
Shelf lifeFrozen ~12 months.
StorageFrozen -18C or below.
Minimum orderTypical: by carton (5-10 kg)
Lead timeTypical: 2-4 weeks (peak winter)
CapacityTypical: large (Hiroshima dominant)
Container loadTypical: LCL/part-reefer to ~18 t
PricingTypical: $6-18/kg by format
OEM / private labelYes (half-shell/meat/pack to spec).
Wholesale & MOQFrozen half-shell / shucked meat IQF -18C; MOQ by carton
Key exporters & distributorsHiroshima/Miyagi oyster exporters, seafood traders
Export regulationBivalve molluscs face strict controls: classified production areas, depuration/biotoxin & E. coli monitoring; EU bivalve imports require designated-area approval + health certs (Japan listing). Frozen cooked vs raw matters. HS 0307 (molluscs).
Market demandStrong hotpot/kaki-fry demand in HK/SG/TW
How to source itHiroshima & Miyagi (Sanriku) oyster farming coops/processors -> seafood exporter -> Asian importer.
Verified sourcesEU bivalve mollusc import rules (classified production areas Class A/B/C; approved establishment lists); https://www.maff.go.jp/e/policies (HACCP mandatory)
MakerHiroshima & Miyagi (Sanriku) oyster farming coops & processors
OriginHiroshima (Seto Inland Sea) & Miyagi (Sanriku) — farmed Pacific oysters
CategoryMeat & Seafood / Other Fish
Available inHK, SG, TW +2 more
HandlingFrozen
Price tierPremium
ChannelFoodservice
Export readinessGrowing export
HS code0307
+ Add to list

Profile maintained by Japonity (japonity.com), May 2026. General sourcing information only — confirm current availability, pricing, MOQ and the destination market's import rules with the maker or exporter before contracting. Japonity is not affiliated with this brand.