The small and tasty West Coast Kumamotos are always popular for two reasons, says Steve Sancimino, owner of the Swan Oyster Depot in San Francisco. “They are creamy with a briny flavor and customers love the small size.” Not to mention the very deepcup that holds its juices.More than 75 years since Kumamoto (Cras-sostrea sikamea) oyster seeds first arrived in the United States from Japan, “kumies” have cemented their place in tahe market. Washington State-based Taylor Shellfish Farms, the largest producer of farmed shellfish in the US, says they share the top rank as “many people’s favorite” along with tide-tumbled Shigoku and Fat Bastards.
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