Oysters are a cornerstone of Pacific Northwest cuisine. But there was a time when our region’s oysters were in trouble, all but obliterated by over-harvesting and pollution.
Then a Japanese immigrant helped turn things around.
His name was Masahide Yamashita, and he came to Seattle from Japan in 1902.
“He was only 19 years old,” said Patrick Yamashita, Masahide's grandson. “And I think he came here in part because he didn’t want to get drafted into the army in Japan.”