MARINE CORPS AIR STATION IWAKUNI, Japan -- Participants came from near and far this past weekend to take part in the 20th Annual Miyajima Oyster Festival at Itsukushima Island.
For many, the idea of Japanese cuisine brings to mind a wide array of dishes plucked mainly from the sea, but for this event the pearl of the plate was the main attraction. October through March is oyster season in the local area, and it is said that the cold temperatures help produce the best tasting oysters.
Thousands waited in line for well over an hour to purchase raw, steamed, fried and broiled oysters from a number of vendors who were on hand to supply the hungry participants.
However, the vendors that lined the streets weren't the only source of the tasty shellfish, according to Josh A. Roman, Marine Corps Air Station Iwakuni Marine and Derby, Kan., native.
"I like oysters, but I wasn't about to wait in those lines," said Roman. "There were a lot of small restaurants on the island that were serving oysters as well. It was a good chance to sit down and relax and enjoy the festival."
Aside from the food, the event showcased plenty of entertainment as well. People of all ages gathered around the open square area adjacent to the ferry station to enjoy the sights and sounds of Taiko drum teams and traditional Japanese plays.
"This was my first trip to Miyajima, and I've had nothing short of a great time. It's been one of the best experiences I've had in Japan so far," said Roman. "The food was great and the shows were incredible."
Although the yearly event always draws a big crowd, the number of Sunday's visitors were larger than usual, due in part to Saturday's dismal weather, according to Kazuo Hayakawa, Hiroshima resident and oyster vendor.
"Today is a perfect day to be outside and take in the sights," said Hayakawa. "I think a lot of people waited until today so they didn't have to deal with the rain, but even with rain people hate to miss this festival."