We use large oysters farmed in Kumihama Bay in Tango, Kyoto. Oysters grown in Kumihama Bay, where the salinity is low, are characterized by a light and feminine taste. I took advantage of the ingredients and made a simple canned ajillo with olive oil and garlic. The oysters are purchased early in the morning from fishermen Mr./Ms. and processed into cans with the highest freshness. ◯ What kind of place is Kumihama Bay, where oysters grow? Oyster farming in Kumihama begins in March every year, and during the winter, oysters naturally grow due to the nutrients in Kumihama Bay. Kumihama Bay, which is connected to the Sea of Japan by a single narrow waterway, is a closed bay with little flow of currents to and from the Sea of Japan. In addition, since it is surrounded by mountains and is a terrain where water from the mountains flows into Mr./Ms., it is characterized by low salinity and rich in nutrients. The oysters of Kumihama Bay, which grow in such waters, contain a large amount of amino acids, which are umami components. ◯ The secret of the flavor of Kumihama oysters Inspection results show that Kumihama oysters have the highest content of an amino acid called "serine," which gives them umami and sweetness, among domestic brand oysters. *According to research by the Marine Center, Kyoto Prefectural Agriculture, Forestry and Fisheries Technology Center The umami oysters go perfectly with wine and Japan sake. If you dip the leftover oil in the baguette and eat it, you can enjoy it deliciously until the end. < How to eat> You can enjoy it as it is, but you can enjoy it more deliciously if you warm it in a bain-marie for about 3 minutes. The oil that exudes the flavor of oysters is also exquisite. It can also be used for bread and pasta.