Mass Die-Offs Hit Major Japan Oyster Farming Area

Between 80% and 90% of the oysters in one oyster farming area in Toba, Mie, have perished this season, with higher summer sea temperatures cited as a potential culprit, as reported by Emi Shimomura for Mainichi Shimbun.

This season, only dead oyster shells are piling up.

The Momotori district of Toshijima Island in Toba is a significant oyster farming center, and this year's harvest began in November.

Masayoshi Saito, 56, who has been cultivating the area's "Momokomachi" brand oysters for about 25 years, told the Mainichi Shimbun, "December is the peak season, but our haul was too small, so we haven't shipped any oysters. I've never seen a year like this."

In a typical year, the island's aquafarmers ship 200 to 300 kilograms of shucked or in-the-shell oysters per day in December.

However, this season, only dead oyster shells are piling up. The island began witnessing oysters dying with their shells open in large numbers about five years ago, but this year's mortality rate is significantly higher than last season's already elevated 60-70%.

WEEKLY FEATURE : Jose Mari Chan And The Christmas Anthem