[3] While Kumamoto oysters are native to Japan, Korea, Taiwan, and southern China, it was introduced to the West Coast of North America for commercial use in 1947.

[5] It has not been established outside of its native range, and natural reproduction has not occurred due to its water temperature requirements, which are from 24–28 °C (75–82 °F).

[3] It was discovered to inhabit Seto Inland Sea in 2011, possibly due to human or natural causes.

In China, it is found on "rocky shores and hard structures in the low-to-mid intertidal zone".

Although it is less farmed than the Pacific oyster, it has been considered to have a fruity, melon-like flavor and moderate amount of meat in spite of its size.

Because of this, Kumamoto oysters were also shipped, resulting in an "accidental" introduction to North America in 1946.