Miyako oysters are a type of edible oyster native to the coastal waters of Miyako, a city in Iwate Prefecture, Japan. Known for their sweet and creamy flavor, these oysters thrive in the cold, nutrient-rich waters of the Pacific Ocean. They are typically harvested from late autumn to early spring, making them a seasonal delicacy. These oysters are often enjoyed raw, served on the half shell, or cooked in various dishes. The unique taste of Miyako oysters is attributed to the specific environmental conditions and the traditional farming methods used by local aquaculturists. Their popularity has made them a sought-after seafood item both in Japan and internationally.