Cooked oysters have been a crucial component of the Japanese cuisine since the Edo Period. Oftentimes considered a risky no-no by the Japanese upper class, raw oysters didn’t gain popularity until the Meiji Era, when an influx of Western traditions made their way into Japan. Raw oysters remained a people’s favorite until deep-fried oysters were introduced mid-20th century. Believed to have originated from the legendary Rengatei restaurant in Ginza deep-fried, oysters are now one of Japan’s most delicious inventions. Visit The Japan Times online for a fried oyster recipe. (Makiko Itoh photos)
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