Lake Kamo, the largest lake in Niigata Prefecture, is one of the few brackish lakes in Japan, where fresh water and sea water mix. Due to the abundance of nutrients, oysters, that normally take two to three years to grow, take only one year to grow to full size, and are popular for their rich, creamy flavor with little smell of the sea. The season for Oysters in this part of Japan is from December to March, with the oysters being the biggest and tastiest around February.
Visitors can enjoy an oyster-filled course meal in the boathouse café 湖Asobi (Ko-Asobi) with a view of the Osado mountain range towering behind Lake Kamo, where the oysters were harvested. This plan includes oyster rice, grilled oysters in-shell, fried oysters, oyster shabu-shabu, oyster soup, oysters boiled in soy sauce.
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