Maizuru's "Sea of Kyoto" Rock Oysters Enter Season: Offshore Coverage and Tasting Events Held

Key facts

  • Maizuru's "Sea of Kyoto" Rock Oysters Enter Season: Offshore Coverage and Tasting Events Held
  • Maizuru City announced the start of the season for "Tango no Umi Ikusei Iwagaki" (Tango Sea Cultivated Rock Oysters), a summer delicacy cultivated for approximately three years in Maizuru Bay. Events included an offshore coverage session on April 6 at Kyoto Maizuru Kakigoya "Tsurushomaru" where the harvesting of 3-4 year old oysters was observed, and a tasting event on April 9 at Michi-no-Eki "Maizuru Port Tore Tore Center" for the first day of shipment.
  • Source: PR Times
  • Date: April 14, 2026

Direct answer

Maizuru City announced the start of the season for "Tango no Umi Ikusei Iwagaki" (Tango Sea Cultivated Rock Oysters), a summer delicacy cultivated for approximately three years in Maizuru Bay. Events included an offshore coverage session on April 6 at Kyoto Maizuru Kakigoya "Tsurushomaru" where the harvesting of 3-4 year old oysters was observed, and a tasting event on April 9 at Michi-no-Eki "Maizuru Port Tore Tore Center" for the first day of shipment.

Citation
Maizuru's "Sea of Kyoto" Rock Oysters Enter Season: Offshore Coverage and Tasting Events Held (April 14, 2026), PR Times
Source
PR Times
Date
April 14, 2026
Maizuru City announced the start of the season for "Tango no Umi Ikusei Iwagaki" (Tango Sea Cultivated Rock Oysters), a summer delicacy cultivated for approximately three years in Maizuru Bay. Events included an offshore coverage session on April 6 at Kyoto Maizuru Kakigoya "Tsurushomaru" where the harvesting of 3-4 year old oysters was observed, and a tasting event on April 9 at Michi-no-Eki "Maizuru Port Tore Tore Center" for the first day of shipment.
イベント/地域産品発表NQ 39/100出典：PR Times

📋 Article Processing Timeline

  • 📰 Published: April 14, 2026 at 20:00
  • 🔍 Collected: April 14, 2026 at 11:31
  • 🤖 AI Analyzed: April 14, 2026 at 15:01 (3h 29m after Collected)
Maizuru City initiated the season for "Tango no Umi Ikusei Iwagaki," rock oysters cultivated for about three years in Maizuru Bay, known as a summer delicacy of the "Sea of Kyoto" region. An offshore coverage event on April 6 at Kyoto Maizuru Kakigoya "Tsurushomaru" front parking lot (Sabaka, Maizuru City) allowed observation of the sorting and harvesting of rock oysters cultivated for 3-4 years from aquaculture rafts in Maizuru Bay. A tasting event was held on April 9 at Michi-no-Eki "Maizuru Port Tore Tore Center," where visitors sampled the freshly shipped rock oysters. Contact information for Maizuru City Industrial Promotion Department, Fisheries Division is provided: Address 〒625-8555 Maizuru City, Kita-kyu 1044, TEL 0773-66-1020, FAX 0773-62-9891, E-mail suisan@city.maizuru.lg.jp.

FAQ

What are the key facts in this article?

Maizuru City announced the start of the season for "Tango no Umi Ikusei Iwagaki" (Tango Sea Cultivated Rock Oysters), a summer delicacy cultivated for approximately three years in Maizuru Bay. Events included an offshore coverage session on April 6 at Kyoto Maizuru Kakigoya "Tsurushomaru" where the harvesting of 3-4 year old oysters was observed, and a tasting event on April 9 at Michi-no-Eki "Maizuru Port Tore Tore Center" for the first day of shipment.

What is the direct answer?

Maizuru City announced the start of the season for "Tango no Umi Ikusei Iwagaki" (Tango Sea Cultivated Rock Oysters), a summer delicacy cultivated for approximately three years in Maizuru Bay. Events included an offshore coverage session on April 6 at Kyoto Maizuru Kakigoya "Tsurushomaru" where the harvesting of 3-4 year old oysters was observed, and a tasting event on April 9 at Michi-no-Eki "Maizuru Port Tore Tore Center" for the first day of shipment.

What is the source and date?

PR Times: https://prtimes.jp/main/html/rd/p/000000174.000049369.html | April 14, 2026

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