Famous Singapore Food Blogger – Tony Boey Johor Kaki visited Pearl FALCO Singapore Gallery to learn about pearls and discusses pearls and Ise Shima Japan – the BirthPlace of Cultured Pearls, in his famous Food Blog.
Ise Shima is the heart of Japan’s pearl cultivation industry where Mikimoto Kōkichi, founder of Mikimoto Pearl Company developed techniques for sustainably cultivating cultured pearls in the 1890s.
The technique involves implanting a calcium ball, or nucleus, into the mother oyster’s mantle. Over the next one to two years, the mother oyster coats the nucleus with thousands of layers of nacre which give the pearl its coveted luster.
During these first one to two years, half the mother oysters die, fewer than 30% produce pearls suitable for jewelry, and only 5% yield top grade pearls.
As a food lover, I naturally asked Maiko whether pearl oysters can be eaten, after extracting the pearl. Maiko said oyster flesh is made into fish feed but the adductor muscle is a delicacy in Ise Shima cuisine ? Oyster adductor sashimi is crunchy and tastes sweet.
To our Pearl FALCO Family – friends, clients and customers here in Singapore, Japan and throughout the world, thank you so much for your continued support. We Would Not Be Where We Are Now Without You! Thank You! Pearl FALCO is looking forward to continuing to share our vision as we strive for yet another successful year in 2022!