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Kusshi Vs. Kumamoto Oysters

Oysters are a delicacy worldwide and are commonly found in restaurants.  

With numerous varieties available, they not only differ in appearance but also boast of distinct flavors. 

Kumamoto and Kusshi oysters are popular varieties cultivated on the West Coast.  

They are commonly enjoyed raw with various toppings. Kusshi oysters bears a resemblance to Kumamoto and is an excellent substitute for it.  

However, each variety of oyster is unique, and there are a few differences between Kumamoto and Kusshi oysters.  

In this post, we explore both varieties of oysters, and point out the features that set them apart. 

What are kusshi oyster?

Kusshi oysters belong to the Pacific oyster species (Crassostrea gigas). 

These oysters are grown in the west coast, particularly British Columbia. 

Kusshi oysters are distinctive for their small size and deep-cupped and smooth shells.  

They measure around two inches in length, and their shells are as a result of continuous tumbling, contributing to their firm and deep-shelled exterior. 

Kusshi oysters are also known for their fruity flavors complemented by grassy notes. They also have a meaty texture.  

What are Kumamoto oysters?

Kumamoto oysters are known for their small, deep-cupped shell oysters with ridges and flutes.  

The scientific name for kumamoto oysters is “Magallan sikamea.” 

They are originally from Japan, although they are commonly harvested on the West Coast in the U.S. 

These small oysters have distinct shells, deeply fluted and sharp, giving them a unique appearance. 

Kumamoto oysters also boast of cucumber and melon notes in their flavor profile. 

These oysters, with their light brininess and fruity sweetness, are considered a delicacy, making them a popular choice in restaurants on the West Coast. 

Difference between Kumamoto and kusshi oysters

Like Kumamoto oysters, Kusshi oysters have a characteristic deep shell and a soft interior. 

However, Kumamoto oysters belong to a different species from Kusshi. There are a few other features you can use to tell them apart. 


Kumamoto oysters generally have a small, deeply cupped shell with a fluted edge. The shells of Kumamoto oysters also feature prominent ridges. 

On the other hand, kusshi oysters are known for their deep-cupped shells that have a smooth exterior unlike Kumamoto oysters. 

Kusshi oysters are also a bit smaller compared to Kumamoto oysters. 


Kumamoto oysters have a sweet, mild taste with a hint of cucumber and melon.  Kusshi oysters taste quite similar, but they tend to be a bit brinier compared to Kumamoto.