牡蠣(かき)

かき
noun
oyster
foodanimal-general
See also: 柿(かき) (persimmon)
1. oyster
An edible bivalve mollusk, eaten raw or cooked; a winter delicacy in Japan.
生(なま)ガキを食(た)べる。
To eat raw oysters.
冬(ふゆ)は牡蠣(かき)が旬(しゅん)だ。
Oysters are in season in winter.
広島(ひろしま)は牡蠣(かき)の産地(さんち)として有名(ゆうめい)だ。
Hiroshima is famous as an oyster-producing region.

Writing

Often written in katakana as カキ, especially on menus and in food contexts. The kanji 牡蠣(かき) is used in formal writing.

Cultural note

Oysters are a major winter delicacy in Japan. 広島(ひろしま) and 宮城(みやぎ) are the top producing prefectures. Common preparations include 生(なま)ガキ (raw), 焼(や)きガキ (grilled), and 牡蠣(かき)フライ (deep-fried).

Common collocations

  • 牡蠣(かき)フライ: deep-fried oyster
  • 焼(や)きガキ: grilled oyster
  • 生(なま)ガキ: raw oyster
  • 殻付(からつ)きガキ: oyster in the shell
  • 牡蠣(かき)にあたる: to get food poisoning from oysters

Related Words

Compare: 真珠貝(しんじゅがい) (pearl oyster)
general
Added 2026.2.10 17:06 · Revised 2026.10.11 22:34
10500/10786_kaki