The Oyster Encyclopedia -

Kanawa Oysters

Kanawa Oysters are farmed oysters from Hiroshima Bay. Known for subtle sweetness + umami finish, they are best served raw.

Karatomari Ebisu Oysters are oysters from Hakata Bay. Known for clean shell + creamy, they are best served raw.

Katama Bay Oysters are farmed oysters from Katama Bay. Known for briny + clean, they are best served raw.

Kettle Cove Oysters are farmed oysters from Kettle Cove. Known for briny + clean, they are best served raw.

Kiku Kumamoto Oysters are oysters from Yatsushiro Bay. Known for creamy + cucumber finish, they are best served raw.

Kiliwa Oysters are farmed oysters from Pacific Ocean. Known for cucumber + sweet, they are best served raw.

Imagess provided by Baja Shellfish Farms

Kumiai Oysters are farmed oysters from Whales Cove. Known for clean, they are best served raw.

Kunisaki Oysters are farmed oysters from Bungonada Sea. Known for clean shell + umami, they are best served raw.

Kusshi Oysters are farmed oysters from Vancouver Island. Known for creamy + cucumber finish, they are best served raw.

Kyle of Tongue Oysters are farmed oysters from Tongue Bay. Known for cucumber undertones + sweet cream, they are best served raw.