From long ago, Koreans have used oyster as one of their favorite dishes in winter. It is illustrated by the facts that oyster shell was discovered in a tomb dating back to the Old Stone Age and that old book "Donggukyojisungnam" (Korean Geography) listed oyster as one of shallow-sea products in Korea.

In this regard, Kim Hyong Bom, a teacher at Life Science Department of Kim Il Sung University, told KCNA:

"In winter, a man consumes much energy to keep bodily temperature, so appropriate food is needed to fill up the exhausted calories.

Oyster contains enough nutriments, including fat, carbohydrate and calcium.

Oyster helps promote digestion, remove toxic substances from human body and enhance liver function by aiding secretion of bile as it has much portion of histamine in its own amino acid. And it with taurine as one of its ingredients is efficacious for preventing thrombus and purifying blood. It also helps soften human skin.

Oyster's content of nutriments is highest between November and February."