Feb 16 (Paolo fromTOKYO) - This is a day in the life in Japan, following Shota, a fourth generation Japanese oyster farmer at Yamaguchi Suisan in Noto.
If you’ve ever wondered where oysters in Japan come from, this is Japan oyster farming at scale. As part of a family business founded in 1941, Shota represents true Japanese work culture, balancing tradition, leadership, and life in Japan’s countryside.In Japan, oysters are grown hanging from ropes instead of resting on the seabed. This oyster farming method helps maintain a tender texture and clean flavor. In the mineral rich waters of Noto, where warm and cold currents meet, Japan oysters develop deep umami and a flavor distinct from European or American varieties.On an average day, the team harvests around 3,000 oysters. During peak season, that number can reach 30,000 in a single day. Over a year, production reaches roughly 1.5 million oysters, reflecting the intensity of working in Japan’s seafood industry. This oyster farming documentary captures Japan life beyond the cities, showing what work in Japan really looks like for a Japanese worker dedicated to preserving tradition in modern times.
