JAPANESE OYSTER-CULTURE. 
21 
and gravelly bottom, thus enabling the culturist to operate his submerged farms 
conveniently. Throughout this entire region oyster-culture is carried on more or 
less generally, but the most important seats of the industry are at Okayama in the 
east and near Hiroshima (prefecture of Aki) in the west. In the former locality a 
small nearly- inclosed bay, which suggests that of Arcachon in France, proves very 
productive and supplies no little part of the market of Kobe and Osaka. Here 
also are canning factories. Near Hiroshima, however, the industry is conducted on 
a somewhat larger scale, although on the same general lines. 
It is in the latter region, as already noted, that Professor Mitsukuri secured the 
material for his report upon Japanese oyster-culture. 
Fig. 2. — Fisherwoman opening oysters. The drawing shows the block and opener, oyster basket and trays. 
OYSTER-CULTURAL METHODS IN THE NEIGHBORHOOD OF HIROSHIMA. 
In addition to its natural advantages the region of Aki is especially favorable 
for oyster-culture, since close by is Hiroshima, a city of nearly 100,000, to furnish a 
ready market for its product and to provide the necessary capital and labor for the 
growth of the industry. The culture is carried on in a gulf-like area, known as the 
Sea of Aki, a dozen miles in width, whose mouth is protected from southern storms 
by the islands of Itsukushima (Miyajima), Nomijima, and Etajima (fig. 1). The 
most favorable points for the cultural work are along the northern coast on either 
side of the Otagawa, which flows through the city and tempers the salinity of the 
neighboring water. On the east of Hiroshima are the establishments of Niliojima, 
and somewhat further up the bay, Ivaida; to the west, the grounds of and near 
Kusatsu. The entire extent of these most favorable points is about 10 miles. This 
