Chef’s Notes
Mason Bostwick · Executive Chef
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… 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…
Flavor chart
Chef palate read
Shuckability
Shell & line performance
When I buy it
Look for Washington Kumamoto Oysters in april when salinity peaks.
How I serve it
On the half shell with minimal garnish — let the oyster speak.
What to watch for
Full brine with creamy finish. Reject any with broken shells or milky liquor.
My read
Notable sweetness — buttery and clean. A solid farmed pacific oyster.
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
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.