Oysters are cultivated in the calm waters of Nanao Gulf. Cultivation of oysters usually takes a few years; however, it only takes one year here since the water contains abundant planktons that oysters live on. Though the size is smaller compared to those cultivated for a longer period, they are very thick and have a rich taste. Noto oysters are becoming a brand-name product. Full-scale cultivation started in the Meiji period. The simplified rope style and log rope style are adopted in Nanao City, while the raft style is used in Anamizu Town. Oysters are shipped from October through April. According to the statistics of the Ministry of Agriculture, Forestry and Fisheries, the yield of oysters in Ishikawa is 1,600 tons, which ranks as the ninth highest among Japanese prefectures.