Fried Oysters: A Tasty Home-Made Delicacy Whose Time has Come, Again

Oyster harvests are proving favorable, and prices are lower than last season. (© Pixta)

Izumi Shōko, oyster expert and head of oyster aficionado group Kaki no Kai. (Photo courtesy of Izumi Shōko)

Oysters are the key ingredient in dotenabe, a regional dish from Hiroshima. (© Pixta)

Kaki furai is said to have originated at Rengatei, a Western-style restaurant in Ginza, Tokyo. Along with tonkatsu, the dish is popular with visitors to Japan, although home consumption is falling. (© Pixta)

Fried oysters using larger oysters and less breadcrumb coating. (Photo by the author)

Kawasaki Kōhei, of Hiroshima-based oyster manufacturer Kunihiro. (Photo courtesy of Kunihiro)

Funabiki Shōten executive Funabiki Shōko shows off a samurai oyster. (Photo courtesy of Funabiki Shōten)

Online sales of oysters for home consumption are rising. (Photo courtesy of Funabiki Shōten)