牡 蠣(かき)

かき

noun

oyster

1. oyster

An edible bivalve mollusk, widely eaten raw or cooked in Japanese cuisine. Japan is one of the world's largest oyster producers.

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

general

Added 2026.2.10 17:06

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