In the 19th century, there were three oyster capitals in the world: Paris, London and New York. Today, New York has lost its reputation as an oyster capital, but it still serves delicious oysters to the world. North America mainly farms five species of oysters: East Oyster, Kumamoto Oyster, Olympia Oyster, and European Flat Oyster and Pacific Oyster.
<h1>Eastern oyster</h1>
The East Oyster, also known as the American Oyster and the Virginia Oyster, is a species of oyster unique to the Gulf of Mexico and the Atlantic coast of North America. Its shell is teardrop-shaped, and its gray-white shell is tightly wrapped in fresh, soft, salty and sweet oyster meat, which is one of the must-eat delicacies in North America.
East Oysters form a spectacular oyster reef in the Chesapeake Bay.
<h1>Kumamoto Oyster</h1>
Kumamoto oysters are famous for their small oysters. It is native to Japan, but it was not popular in Japan at first, and it became famous after being introduced to the United States, so today's Kumamoto oysters are mainly produced in the United States.
The Kumamoto oyster has a deep cup shape that looks like a cat's claw. Although small in size, it tastes extremely pleasing, with a creamy texture and the sweetness of honeydew melon, and is the favorite oyster of many people.
Small Kumamoto oyster.