14
more materials and funds also are needed. But
in the moment as it is not completely repaired,
we can think about the density of culture
facilities which was too much before the tsunami. Fortunately, there are at least several
young oyster growers who have returned to
work with their families, and they are very
positive to adopt the new methods and aspects
(Fig. 7c ).
After these events, such as the joint seminar in
Japan, the world oyster congress, and technical
visit, researchers and oyster growers of Sanriku
could have important information and new ideas
on the differences of oyster culture style between
France and Japan. The main differences of culture style in each country are as follows.
In France, where the tidal range is very large,
they can use the huge intertidal zone horizontally
for the culture site. In Japan, where the tidal
range is not so large, they must use the coastal
water vertically by hanging culture. So there are
unchanged differences in the environment of
both countries (Fig. 7d, e ).
The oyster growers of Sanriku started the trials to adapt the new methods and ideas from
France, for example, single oyster hanging
method of Etang de Thau, culture at intertidal
zone, and importing French materials such as
Coupelles (seed collectors) with releasing
machine of spat collection. These trials should
increase the value of Japanese oysters for
sale under the live condition with shells like the
French style. Normally, it is not so easy to change
the traditional style of degustation, but after
the disaster at a moment, it will be a good opportunity to change the custom (Fig. 7f ).
7
Conclusion
There are numerous exchanges, some between
scientists, some other ones between professionals
of oyster culture, and some between the two
“Sociétés Franco-Japonaises d’Océanographie.”
But fi nally, there are good exchanges between the
two countries, with mutual benefi ts and a large
part of friendships.
Acknowledgments The author appreciates the courtesy
of Mrs. Kunio Goto, Minji Fukuda, and Ryo Sasaki for
their agreements to use the historical pictures.
References
Buestel D, Ropert M, Prou J, Goulietquer P (2009)
History, status, and future of oyster culture in France.
J Shellfi sh Res 28(4):813–820
Goto K (2012) Historical memories of seed oyster
transportation to France. Personal letter (in
Japanese)
Koganezawa A (1984) History of oyster culture in
Matsushima. News of Tohoku National Fisheries
Research Institute 26 (in Japanese)
Seki T (2012) Oyster Industry threatening biotic causes in
Japan. Oral presentation in the First Oyster World
Congress in Arcachon
Y. Koike
more materials and funds also are needed. But
in the moment as it is not completely repaired,
we can think about the density of culture
facilities which was too much before the tsunami. Fortunately, there are at least several
young oyster growers who have returned to
work with their families, and they are very
positive to adopt the new methods and aspects
(Fig. 7c ).
After these events, such as the joint seminar in
Japan, the world oyster congress, and technical
visit, researchers and oyster growers of Sanriku
could have important information and new ideas
on the differences of oyster culture style between
France and Japan. The main differences of culture style in each country are as follows.
In France, where the tidal range is very large,
they can use the huge intertidal zone horizontally
for the culture site. In Japan, where the tidal
range is not so large, they must use the coastal
water vertically by hanging culture. So there are
unchanged differences in the environment of
both countries (Fig. 7d, e ).
The oyster growers of Sanriku started the trials to adapt the new methods and ideas from
France, for example, single oyster hanging
method of Etang de Thau, culture at intertidal
zone, and importing French materials such as
Coupelles (seed collectors) with releasing
machine of spat collection. These trials should
increase the value of Japanese oysters for
sale under the live condition with shells like the
French style. Normally, it is not so easy to change
the traditional style of degustation, but after
the disaster at a moment, it will be a good opportunity to change the custom (Fig. 7f ).
7
Conclusion
There are numerous exchanges, some between
scientists, some other ones between professionals
of oyster culture, and some between the two
“Sociétés Franco-Japonaises d’Océanographie.”
But fi nally, there are good exchanges between the
two countries, with mutual benefi ts and a large
part of friendships.
Acknowledgments The author appreciates the courtesy
of Mrs. Kunio Goto, Minji Fukuda, and Ryo Sasaki for
their agreements to use the historical pictures.
References
Buestel D, Ropert M, Prou J, Goulietquer P (2009)
History, status, and future of oyster culture in France.
J Shellfi sh Res 28(4):813–820
Goto K (2012) Historical memories of seed oyster
transportation to France. Personal letter (in
Japanese)
Koganezawa A (1984) History of oyster culture in
Matsushima. News of Tohoku National Fisheries
Research Institute 26 (in Japanese)
Seki T (2012) Oyster Industry threatening biotic causes in
Japan. Oral presentation in the First Oyster World
Congress in Arcachon
Y. Koike