Washington Kumamoto Oysters

Washington Kumamoto oysters from Taylor Shellfish Farms have a reputation for their exceptional sweetness and clean, fruity aromas. These oysters, native to Japan, are grown slowly, contributing to their unique flavor profile. They are grown from mid-century, heirloom seeds rarely found outside of Chapman’s Cove, WA, and their pure genetic line dates back to the original Japanese imports from the late 1940s. Taylor Shellfish Farms is the only place to find these purebred Kumamotos.

Farmers cultivate the oysters on the beaches of Totten Inlet, Washington, taking about 1.5 to 2 years for them to reach the market. The salinity of the water, the tides, and the bottom makeup of sand and gravel influence the flavor of these oysters. They are plump, buttery, and infused with a melon flavor, making them a favorite among oyster novices and connoisseurs.

About Taylor Shellfish Farms

Taylor Shellfish Farms has a rich history that dates back to 1890 when the Taylor family began farming shellfish in the waters of the Puget Sound. The family’s legacy started with the tiny Olympia Oyster in Totten Inlet, and every generation since has grown up with a passion for shellfish.

The company, in its current form, was started in 1969 as Taylor United by brothers Edwin and Justin Taylor, grandsons of James Y. Waldrip, an early Washingtonian who came to Seattle to work rebuilding after the Great Seattle Fire of 1889. Justin Taylor, in particular, saw the potential of Puget Sound for a thriving shellfish farming community and was a strong advocate for water quality and an innovator of farming techniques.

Over the last thirty years, the company has expanded its product line to include geoduck, mussels, and a variety of half-shell oysters. Bill and Paul Taylor and their brother-in-law, Jeff Pearson, lead the company with a family-oriented approach. They have built a team of over 500 committed employees, including their children.

Taylor Shellfish Farms is now the largest producer of farmed shellfish in the U.S., with over 11,000 acres of tidelands along the Washington and B.C. coasts. The company protects the waters where its shellfish thrive and supports local farming communities.

You can reach Taylor Shellfish Farms on their company website. You can also contact them on social media: Facebook, X , Instagram, or Pinterest!

Washington Kumamoto Oysters Information

Oyster: Kumamoto

Species: Mallagana Sikamea

Cultivation Method: Farmed for 1.5-2 years. The time depends on market size.

Seasonality: Year-round. Peak season is September through April.

Size: 1-2″

Culture Method: The process involves attaching mesh bags containing oysters to racks and placing them in the intertidal zone of the beach to grow. During low tide, the oysters become exposed to air. During high tide, they submerge in water, which promotes their growth and hardens their shells.

Salinity: 20-35 ppt (the salinity for the oysters in this location varies by tide).

Appearance: Small, with a deep, almost bowl-shaped shell. They have deeply fluted, or ridged, shells. The shells are nicely sculpted, adding to their aesthetic appeal.

Flavor Profile: Exceptional sweetness and clean, fruity aromas. They have a creamy or buttery texture with a sweet, mild, almost nutty flavor and a melon-like finish. This unique melon flavor is pleasant and incredibly refreshing.

Location

Washington Kumamoto oysters are cultivated at Taylor Shellfish Farms on the beaches of Totten Inlet, Washington. The company also has a dedicated site for growing Kumamotos at Chapman Cove in Oakland Bay, WA.

Suggested Beverage Pairings

1. Sauternes from Château Guiraud – The sweetness and vibrancy of a young Sauternes from Château Guiraud complements well. The sweetness and melon notes of Washington Kumamoto oysters, creating a classic salty-sweet pairing.
2. New Zealand Sauvignon Blanc – A crisp and lively New Zealand Sauvignon Blanc, such as those from Cloudy Bay. This enhances the creamy texture and sweet flavor of Kumamotos with its high acidity and tropical fruit notes.
3. Fino Sherry from Palomino – Fino Sherry, with its coastal influences and for aging, like those from Bodegas Hidalgo La Gitana. This pairing will elevate the fresh oceanic quality of Kumamoto oysters.
4. Chablis from Burgundy – A crisp Chablis from Domaine William Fèvre pairs well with the briny meat of Kumamotos. This chablis does a good job balancing their sweet honeydew melon notes without overpowering them.
5. Unoaked Chardonnay from Columbia Gorge – An unoaked Chardonnay from Columbia Gorge, like those from Syncline Wine Cellars. This wine allows the delicate, melony flavor of the Kumamoto to shine through without competing with the oyster’s natural fruitiness.
6. Amontillado Sherry – An Amontillado Sherry, with its marzipan finish and delicate texture, such as those from Lustau. This makes a stellar pairing with Kumamoto oysters’ plump and creamy texture.
7. Oregon Pinot Noir – A bright, acidic Pinot Noir from Oregon’s Willamette Valley, like those from Sokol Blosser. Surprisingly pairs well with Kumamoto oysters’ big cucumber and melon notes.
8. Sparkling Wine – Sparkling wine is a classic match with oysters. A Brut Champagne or sparkling wine from Domaine Carneros in California would complement the creaminess and sweet flavor profile of Kumamotos.

Where Can I Buy Washington Kumamoto Oysters?

1. Taylor Shellfish Farms – You can order Kumamoto oysters directly from their website. They offer delivery Tuesday through Thursday, and everything is harvested fresh to order. They offer free shipping for all orders of $250 or more.
2. FreshSeafood.com – This online retailer offers Kumamoto oysters and provides overnight shipping to ensure freshness. Customers have praised the quality and size of the oysters.
3. Wahler and Sons – They offer a 60-count of Washington Kumamoto oysters, perfect for raw or cooked applications.