Understand Akoya Pearls
Kokichi Mikimoto was among the first entrepreneurs to create a cultured pearl (using the Pinctada Fucata Martensii oyster known as Akoya), the result of decades of painstaking experimentation and research. Previously, pearls were made by the oyster’s defense against natural irritants (a shell fragment, a parasite), releasing layer upon layer of silky “nacre” to wrap the object, hardening to a crystalline shimmer.
Until recently, all Akoya pearls originated from Japan as no other country could produce the equivalent quality. Today, Chinese pearl farmers have bred their oyster with the Akoya oyster and are now producing Chinese Akoya cultured pearls.