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 is the name of the rock oysters cultivated in Maizuru Bay that entered their season?

The rock oysters cultivated in Maizuru Bay are called "Tango no Umi Ikusei Iwagaki" and are known as a summer delicacy.

How long are the "Tango no Umi Ikusei Iwagaki" rock oysters typically cultivated in Maizuru Bay?

The "Tango no Umi Ikusei Iwagaki" rock oysters are cultivated for about three years in Maizuru Bay.

Where and when was the offshore coverage event held to observe the harvesting of rock oysters?

The event was held on April 6 at the Kyoto Maizuru Kakigoya "Tsurushomaru" front parking lot in Sabaka, Maizuru City.

When and where did the tasting event for the freshly shipped rock oysters take place?

The tasting event took place on April 9 at Michi-no-Eki "Maizuru Port Tore Tore Center."

What is the email address and telephone number of the Maizuru City Fisheries Division?

The email address is suisan@city.maizuru.lg.jp, and the telephone number is 0773-66-1020.

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