Oysters are said to be “nutrient storehouses,” and contain an abundant variety of amino acids, minerals and vitamins, like glycogen and taurine, that are essential to the human body. Oysters are an alkali animal product that are not only healthy to eat, but they are also healthy for the environment. It is considered a sustainable food source that evidence shows has been consumed since the age of man, a natural filter of the sea, and because it doesn’t have a central nervous system or brain, has been considered “Vegan Friendly”.

Safe and secure

For many years Harnet Corporation has worked in partnership with oyster suppliers, logistic companies, and have the technology and know-how to ensure the customer receives the product in top condition, with constant testing and monitoring in harvest areas and on shipment arrival to ensure safety. We are in close communication with production regions and are always exchanging a range of information to provide consistent supply.

Because we ship by air from production regions weekly, store in specially designed and Australian made holding facilities, the level of freshness of our products is superb. With Harnet’s warehouse located centrally in Tokyo, we can provide product at its most fresh condition with our fleet of trucks quickly and safely. If outside our direct service area, reputable courier services cover areas all over Japan.

“From Sea to Plate, The Ultimate in Security of Flavour, without Compromising Safety”

The seas of Australia, as exemplified by their large coral reefs, are simply breathtaking. Natural micro plankton full of nutrients from the southern Antarctic Ocean flows up into these beautiful waters of the Australian southern coastline and create some of the cleanest environments in the world for the growth of oysters.

To help protect these beautiful seas, the water quality of all regions is thoroughly managed and monitored through Government run Food Sanitation Quality Assurance Programs. Safety information is publicly available at all times through the government websites. Harvested oysters are shipped with careful management and excellent traceability systems in place. Oysters that have been raised, harvested and shipped in this type of environment are approved by the government of each province in Japan, and may be consumed with ease of mind that it is safe, clean, and delicious.

These clean waters that swirl up from the Antarctic, and the beautiful fresh air from the remote Australian coastline, create a beautiful and magnificent Pacific oyster in the Southern State of Australia. Using the famous Australian design of specialized intertidal baskets, they form a clean, round, and strong outer shell that also gives it good travelling strength characteristics. The sizing is petite compared to most of the Pacific oysters cultivated around the world because of these farming methods, however, the pristine sea makes the unique flavour crisp, with a scent and taste of a beautiful ocean reminding you of life at the beach. The oysters become export ready from June to November. Only the top grade is exported to Japan.

The most Southern State of Australia has certifiably the cleanest air in the world, so just with that, the oysters already have a head start in being some of the most pristine oysters around. With this clean air, it produces the cleanest rain water that make these immaculate conditions for growing safe and delicious oysters. Grown all around the Tasmanian coastline, a lot of care and good management have brought the Tasmanian product an excellent reputation throughout the Oceanic region. The harvesting season is can generally be between March to December, though usually will be export ready from around July.

Pacific oysters have been cultivated in New Zealand from the 1970s. Though thought to be brought into the country accidentally, it has developed into a large and reputable industry providing both live and frozen oysters for many years. Mostly grown in the North Island, the style of growing oysters through natural reproduction, other than hatcheries, using the breeding cycle of oysters growing on horizontal sticks with intertidal farms. The shells are delicate and each shape unique. The flavour has an amazing sweetness with a smooth and creamy finish.

Pacific oysters have a long history in Washington State, where a unique set of distinct advantages have led it to become USA’s largest shellfish industry with Taylors Shellfish at the forefront for generations. It is a nutrient rich area that produces oysters quickly, with plump full meats and varying arrays of flavour. The late 1800s the farming areas themselves came under a law that allowed the ownership of tideland which grew into what is known as Puget Sound to grow the native Olympia oyster. This developed the skills of actually being able to farm particular areas and not just harvest wild stock. But the local oyster was nearly wiped out with the logging industry and eventually Japanese Pacific Oysters were introduced to help rebuild in the early 1900s. Now a multimillion-dollar industry for Washington State, Harnet is proud to be growing and developing the amazing products coming out from Seattle into Japan.

Ireland is one of the leading oyster producing countries in Europe. Grown in the pristine areas situated in the coast of Atlantic Ocean with its advanced technique in oyster harvesting, the Irish oysters are especially favoured by the oyster lovers in France.

The Irish oyster is the only European oyster that is approved to be consumed fresh in Japan, and Harnet is the first importer to bring in this rare item to Japan.

The grower for the Irish Premium Oysters is a family owned and managed business with a history of oyster farming spanning 100 years. It has a very mild flavour with less harsh taste, the clear aftertaste resembles that of the image of limpid stream in Donegal. Only the top grade can be exported to Japan.