A group of Japanese oyster farmers is in Tasmania this week, learning how Australian farmers, farm Japanese oysters.
The oyster farmers from across Japan, are in the state as part of an Australian Trade Commission and oyster industry venture, set up in the aftermath of the 2011 Japanese Tsunami.
The tidal wave wiped out 98 per cent of the oyster farming infrastructure in Japan’s Miyagi region and the industry was identified as one of the ways the Japanese regional economy could recover.
As a part of the collaboration, the farmers are visiting Tasmania, to study Australia’s oyster farming systems.
Senior business development manager with the Australian Trade Commission in Osaka, Takehiro Yoshimoto, says 90 per cent of the Pacific oysters produced in Japan, are grown for the lower value ‘oyster meat’ market.
“What the farmers here are looking at, is to increase the efficiency of production with modern technology, to produce a quality, live oyster ‘in shell’, which attracts a higher price”, he said.
“The number of oyster bars in Japan is increasing rapidly, so the farmers are seeing that as an opportunity.”
Kerry Wells from Tasmania’s Shellfish Culture, has visited Japan and says Australia’s relatively young industry has developed efficient and innovative technology, that is now being looked at by the Japanese.
He discounts any threats to the market for Australian oysters in Japan.
“There’s no threat to Australia losing that market.
“The amount that is consumed in Japan is increasing all the time, so for the Japanese farmers, they are struggling to meet that requirement”, he said.
Oyster farmer from Hiroshima Kotaro Miho, at around 20 years old, is one of the younger Japanese oyster farmers.
“It is a real honour to supply really good quality oysters to Japanese people”, he said.
2014 ABC