Hama Hama® Oyster Blog

 If there’s one good thing about summer ending, it’s that raw oysters come back into season. Our fall party schedule is already nearly filled with fun foodie events. Check out the list and come visit if you can!

1. This coming Saturday (September 11th) we’ll be at Pike & Western Wine Shop in downtown Seattle opening oysters from 3 to 5 pm as part of a Muscadet + Local Oyster celebration.

2. Saturday September 25th the HH mobile shucking crew is headed down to Eat Oyster Bar in Portland.

3. Saturday October 2nd we’ll be hanging around OysterFest, in our hometown of Shelton, where the Lilliwaup Community Club will be serving Hama Hama’s in their signature bacon-wrapped oyster dish.

4. On October 9th we’re headed to  New York to shuck oysters at the New York Food & Wine Festival , which benefits the New York Food Bank.

4 1/2. October 30th we’ll be shucking at Seattle’s Flying Fish restaurant’s Oyster Frenzy. Come check out the restaurant’s new South Lake Union location!

5. November 6th we’ll be in Seattle at Elliot Restaurant’s Oyster New Year, a big fundraising party for the Puget Sound Restoration Fund.

6. And on November 13 it’s down to Portland for the Northwest Food & Wine Festival.

From the blog Food, She Thought:

I worship the oyster, but a creamy oyster grosses me out. Hamas, in my opinion, are beautiful bivalve perfection. Good for eating raw, yet substantial enough for cooking.

Hama Hama Oyster with Lemon Foam

… and created a company facebook page.

Now all we have to do is create a thousand separate Facebook profiles so that they can all become fans of Hama Hama Oysters.

Or would that be cheating?

First of all: people who know that they don’t like oysters shouldn’t be surprised that when they eat an oyster, they don’t like it. Second of all: oysters wrapped in bacon don’t taste like bacon, they taste like oysters wrapped in bacon. And we might add that bacon-wrapped oysters are a deliciously rich and smokey surf-and-turf; they’re umami incarnate.

That said, yesterday we got all bent out of shape by this article in a local paper. Adam’s reaction was to call it “a bunch of steamy green cow pucky.” Oyster Fan wanted to tell the guy to go shuck it.

But now we think it’s funny.

What made Conde Nast Traveler’s list of ways to behave gluttonously in Vegas? That’s right. A Hama Hama oyster shooter. As the magazine puts it:

Save the Hama-Hama shooter, a cocktail-like concoction of citrus ponzu, sake, scallions, daikon, and raw quail yolk, for last.

Of course, savvy Vegas visitors will wait until October to indulge in raw oyster shooters….

On Thursday, May 1st, the Martha Stewart Show featured guest chef Emeril Lagasse, who cooked up a fried oyster salad using Hama Hama oysters.

Watch the show, get the recipe.

Here are some of our favorite quotes from the show:

“We’re actually not using oysters from Louisiana today, we’re using oysters from the Pacific, from Washington State… just because when we tasted these—they’re called Hama Hama—and when we tasted these…” -Emeril

“Look how plump” -Emeril

“Oh so gorgeous!” -Martha

“Look how beautiful they look” -Emeril

“Oh my gosh” -Martha

“They smell like the sea; they smell like salt… they’re briny, and that’s exactly what you’re looking for” -Emeril