Autumn’s chill grips Lake Kamo<\/figcaption><\/figure><\/div>\n\n\n\nNext, we went on a trip to Lake Kamo, the largest lake on Sado island and Niigata Prefecture<\/strong>, to participate in an experience unique to this trip and integral to Sado’s culture. Lake Kamo, once a freshwater lake, is now a mixture of fresh and saltwater due to a channel carved from it to the ocean to prevent the lake from flooding. Now, this semi-salty water is key to one of Sado\u2019s exports: oysters<\/strong>.<\/p>\n\n\n\nAn oyster farmer surveys his floating oyster farm on Lake Kamo<\/figcaption><\/figure><\/li>A winch pulls oysters up from Lake Kamo<\/figcaption><\/figure><\/li><\/ul>An oyster farmer gets to work on Lake Kamo<\/figcaption><\/figure>\n\n\n\nWe went to Akitsumaru<\/strong>, one of many oyster farms along the lake, and from there, stepped onto a flatbed boat equipped with machinery used to retrieve oysters from the lake. The boat passed dozens of floating, wooden racks scattered across the lake’s surface that belonged to various oyster farmers. Our farmer pulled up to one such rack, grabbed a hooked rod, and started chipping away at some of the oysters growing on a series of ropes dangling five-meters deep into the lake. He hauled rope after rope, using a motorized winch, encrusted with live oysters as the machine detached them off the rope and into plastic containers. It was a fascinating, somewhat brutal thing to watch, as I imagined oyster farmers retrieving thousands of oysters in a season in this fashion.<\/p>\n\n\n\nCrates of empty oyster shells recently caught and shucked<\/figcaption><\/figure><\/li>A fresh oyster on its shell<\/figcaption><\/figure><\/li><\/ul>The oyster catching, cleaning, and separation process<\/figcaption><\/figure>\n\n\n\nBack at the dock, the farmer followed his typical procedure: hosing the oysters down, using a pulley to hoist the containers inside his building, and setting about to the endless task of prying apart each shell with a knife to shuck the oyster. Each of us had the chance to try this if we wanted, and only those with the deftest hands managed to shuck the oyster inside without totally massacring the meat. The farmer told us that he attaches the oyster larvae to the ropes in March and begins harvesting them from November to January when they\u2019re at their largest. The combined salt-and-freshwater lake enhances the flavor and growth patterns of the oysters<\/strong>.<\/p>\n\n\n\nNewly caught oysters pried apart by visitors<\/figcaption><\/figure>\n\n\n\nOur time at Akitsumaru ended in a simple, warming, homemade lunch of oyster-filled miso soup and rice balls, as well as some grilled oysters on the side.<\/p>\n\n\n\n