Kumamoto (Chapman Cove)
About Kumamoto (Chapman Cove)
Grown from rare, mid-century heirloom seed dating back to the original Japanese imports of the 1940s, Taylor Shellfish's Kumamoto is a true labor of love, taking three to five years to reach market size, far slower than most oysters.
In plain words: bright, sweet, cucumber, fruity, with balanced salt.
Where it grows
- Harvest region
- Chapman Cove
- Growing region
- Puget Sound
- State
- Washington
- Country
- United States
Where to eat it
What people are saying
Save the Kumamoto! This was so small but so good. I can’t even describe it right now; need to have it again.
Aug 18 · Taylor Shellfish Oyster BarIf you like Kumamoto (Chapman Cove), try
Kumamoto (Chapman Cove) oysters: common questions
What do Kumamoto (Chapman Cove) oysters taste like?
Kumamoto (Chapman Cove) oysters are described as bright, sweet, cucumber, fruity, with balanced salinity.
Where are Kumamoto (Chapman Cove) oysters grown?
They're grown in Chapman Cove, Puget Sound, Washington, United States by Taylor Shellfish Farms.
How salty are Kumamoto (Chapman Cove) oysters?
Balanced: 3 out of 5 on the Shucks scale. Salt up front, then something sweet or buttery to finish.
Where can I eat Kumamoto (Chapman Cove) oysters?
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