Oysters that can be eaten raw even in summer Developed in Hiroshima with special technology
全国一の生産量を誇る広島特産のカキを夏にも観光客に楽しんで提供するために、広島県は新しい生産用のカキを開発して、16日に関係者を集めて試食会を行いました
Hiroshima Prefecture has developed new oysters for production in order to provide tourists with the enjoyment of oysters, a specialty of Hiroshima, which boasts the highest production volume in Japan, even in the summer. was
新しい生食用のカキは、殻付きでグリコーゲンをたくさん含み、薄い味が特徴です
New oysters for eating raw are characterized by a thin taste with a shell containing a lot of glycogen.
In addition, Hiroshima Prefecture has also succeeded in developing a special technology that suppresses the number of bacteria in oysters, which can be provided to restaurants and other places.
広島市内で開かれた試食会には、カキの生産者や飲食店の関係者が集まり、開発されたばかりのカキを生で味わいました
At a tasting event held in Hiroshima City, oyster producers and people involved in restaurants gathered to taste the raw oysters that had just been developed.
The prefecture has also complied with hygiene management standards so that people can eat raw oysters safely even in the summer.
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