Kumamoto (California)Humboldt Bay, California Map it!Attached to longlines, these Kumamotos have a very different look and flavor from the Washington ones. The genetics may be quite different.Avg. rating 3 Make a favorite18Species: KumamotoCultivation: LonglineSalinity: BrinySize: SmallRegion: California 2 RatingsSubmit a Rating D9sus4 on December 3, 2016 at 1:19 pm Rating 5 I have to say that I have never eaten a Kumamoto that I didn’t like. I think they are one of the mildest oysters raised in the Pacific. That said, there are differences in the quality mostly depending on where they were raised. From Canada to Baja, and they don’t all taste the same. My favorites are probably the ones from Oregon, but they are hard to find here in St. Louis, MO. littledeer on December 18, 2015 at 8:59 am Rating 1 It must depend on when and where. Many people rave about Kumamotos, but I have tried them a few times, from January to May, and have yet to learn to appreciate the metallic taste. That said, there are few oysters a bit of mignonette and a Guinness or Gewurtz won’t help. But I won’t quit trying. Submit a Rating Cancel replyPlease login to submit a rating, or register here.