---
title: Jusankosan Yamato Shijimi
slug: jusankosan-yamato-shijimi-74f35
url: /detay/jusankosan-yamato-shijimi-74f35
type: article
language: English
entity:
  primary: Jusankosan Yamato Shijimi
  type: article
  categories:
    - name: Ecology, Botany And Zoology
      slug: ekoloji-botanik-ve-zooloji
      url: /kategori/ekoloji-botanik-ve-zooloji
    - name: Gastronomy
      slug: gastronomi
      url: /kategori/gastronomi
    - name: General Knowledge
      slug: genel-kultur
      url: /kategori/genel-kultur
  tags:
    - Jusankosan Yamato Shijimi
author: Nursena Şahin
created_at: 2025-10-25T03:21:01.276619+03:00
updated_at: 2025-11-27T17:34:34.390890+03:00
image: https://cdn.t3pedia.org/media/uploads/2025/10/25/rj1Ns7gC6H2Km52GQDi51VKoiR4mYZ5D.webp
---

# Jusankosan Yamato Shijimi

<!-- CONTEXT: KURE Information Cards for "Jusankosan Yamato Shijimi" -->

## KURE Information Cards

![SyWyabfKnqeSD9ZIqxUJUXEimjRysFNn.webp](https://cdn.t3pedia.org/media/uploads/2025/10/25/P1oilFU0ksvmASUBELBJwy75wQcyB9DX.webp)
*Jusankosan Yamato Shijimi (Generated by Artificial Intelligence)*

| Field | Value |
|-------|-------|
| Applicant Organizations | Jusan Fisheries Cooperative, Shariki Fisheries Cooperative |
| Special Environment | Lake Jusanko |
| Geographical Indication Name | Jusankosan Yamato Shijimi |
| Production Area | Aomori |
| Class | Fish and Shellfish |

<!-- CONTEXT: Article Content for "Jusankosan Yamato Shijimi" -->

## Article Content

[Jusankosan Yamato Shijimi](/en/detay/jusankosan-yamato-shijimi-6087d/llms.txt) is a variety of Yamato shijimi (Asian oyster) grown in Lake Jusanko, [Aomori Prefecture](/en/detay/aomori-cassis-be3f9/llms.txt), Japan. This seafood is registered under Japan's [Geographical Indications](/en/detay/geographical-indications-1a683/llms.txt) (GI) system and is protected by registration number 23.

### **History and Management**

Yamato shijimi is obtained by dredging the lake bottom using fishing nets with a mesh size of 12 mm or larger. The catch is sifted by machine or by hand to ensure that any smaller than the minimum size for transport are released back into the lake. Dead shellfish are separated by sight and sound, and the remaining products are graded according to quality.

Recordings of shijimi catches in Lake Jusanko date back to Aomori Prefectural fisheries research documents from 1891. Since the 1980s, operational restrictions on catch duration, area, and quantity have been implemented based on the results of research institutes' annual resource surveys. To ensure year-round availability, even during winter when fishing restrictions are in place or the lake freezes over, shijimi caught in season are transported to controlled areas and raised.

[YouTube Video](https://www.youtube.com/watch?v=c18dOvSTshc)
*About Jusankosan Yamato Shijimi (地理的表示産品情報発信サイト)*

### **Features and Usage**

Jusankosan Yamato Shijimi is marketed not only for its high quality standards, but also for its uninterrupted supply throughout the year. The best time for oysters is during the spawning season in July and August, when the shells are most developed and the water is most succulent. Oysters caught in the winter months, on the other hand, firm up their flesh and develop a more pronounced flavor. The product is in demand both within Aomori Prefecture and beyond. Long a favorite local product, this oyster is known as the "city's shellfish" in Goshogawara City. It's popular in dishes like ramen, soup, or sautéed in butter; it's also available in processed food forms like frozen shijimi, extracts, or powders.

### **Production Area and Geographical Features**

The production area for this product includes Goshogawara City (including Lake Jusanko) in Aomori Prefecture, Tsugaru City, and Nakadomari Town in Kitatsugaru District. Lake Jusanko is the terminus of the Iwaki River, which originates in the Shirakami Mountains and is listed as a World Natural Heritage Site. The shallow, brackish lake, only one meter deep, is located where the river flows through the Tsugaru Plain and into the Sea of ​​Japan. The lake has a consistent salty environment year-round and a sandy sediment containing less than 50% mud. Dissolved oxygen levels are maintained at 3.5 mg/L to support oyster survival.

<!-- CONTEXT: Academic Sources and References for "Jusankosan Yamato Shijimi" -->

## Academic Sources and References

1. Information Website on Japan Geographical Indication Products. 'Jusankosan Yamato Shijimi'. Information Website on Japan Geographical Indication Products. Accessed October 25, 2025. https://pd.jgic.jp/en/register/entry/23.html.
2. Ministry of Agriculture, Forestry and Fisheries (Japan). “GI 登録産品一覧 – s23.” MAFF.go.jp. Accessed October 25, 2025. https://www.maff.go.jp/e/policies/intel/gi\_act/register/s23.html.
3. 地理的表示産品情報発信サイト" 23 Jusankosan Yamato Shijimi." April 19, 2019.Youtube Video. 1:35. Accessed October 25, 2025. https://www.youtube.com/watch?v=c18dOvSTshc&t=22s.