Oyster
The largest oyster-producing body of water in the United States is Chesapeake Bay, although these beds have decreased in number due to overfishing and pollution. Willapa Bay in Washington produces more oysters than any other estuary in the US. Other large oyster farming areas in the US include the bays and estuaries along the coast of the Gulf of Mexico from Apalachicola, Florida in the east to Galveston, Texas in the west. Large beds of edible oysters are also found in Japan and Australia. In 2005, China accounted for 80% of the global oyster harvest. Within Europe, France remained the industry leader.
Hinase, Okayama
Hinase's main industry is Oyster (kaki) farming. The waters in the area contain many oyster-rafts and are quite picturesque at sunset when viewed from local hilltops. Oyster season is in winter (December to February) and many people come from other towns just to buy oysters from the local fish-market. In mid-February, Hinase hosts its annual Oyster Festival (Kaki-Matsuri. On this day oysters can be purchased fresh and cooked in public BBQ areas for consumption.
Local delicacies, such as Kaki-Oko (Oyster Okonomiyaki), a pancake-type dish with cabbage, vegetables, oysters and a piquant sauce) are proudly served up to visitors and locals alike.
Also famous in the area are Kaki-Fry (fried oysters) which can be served with a sauce, or in a soft-serve ice-cream covered in soya-sauce.