Kumamoto (Washington)
Chapman Cove, Puget Sound 🌎 See Oyster Map
Beach-grown at the very bottom of Puget Sound, these Kumamotos have sturdy, deep-cupped shells, distinctive raised ridges, and often a tell-tale green tinge. Kumos are happy only in Chapman Cove, a remarkably productive lobe of Oakland Bay with firm ground and three freshwater creeks feeding mineralized water into the estuary.
- Species: Kumamoto
- Cultivation: Beach
- Salinity: Low
- Size: Small
- Region: Puget Sound
Kumamoto (Washington) (6 Ratings)
Submit a Rating
Sign up now to post your rating, or login here.
Delicious, briny goodness
I am rating the “sumo” Kumamoto, which are slightly larger than a “regular” Kumamoto. I find these to be low on brine, with distinct savory, mineral, coppery notes. A bit of the melon, cucumber too… but definitely leaning savory over sweet to me. Big plump meats. But, to my tastes not as crisp and clean tasting as others. Long finish of coppery notes. Still a good one and very interesting.
Always #1 on my list
I just ordered some on-line from Taylor Shellfish and had them sent to my home in Virginia. Love these tasty, sweet oysters with a cold saison!!!
I have to admit, being new to on-line ordering, I was skeptical of the survival rate. What a great experience to be able to get Kumamoto here in Virginia!!!
Tiny, tasty, and thoroughly enjoyable. Creamy, buttery with a mild briny taste and slightly sweet aftertaste. One of my top 5 favorites. I’ll but them any time I find them. These are a different genus than the common Crassostrea gigas, or “Pacific” oyster raised along the west coast. I prefer them plain, with no lemon or sauce.
They can get tiny compared to your larger oyster varieties, but the taste is phenomenal. Very sweet.