Oysters are an important fisheries resource for Japan and have cultured since the beginning in the Jomon period around 14,000 BC to 3000 BC and now used as a winter ingredient in many dishes. In recent years, the habit of eating them raw has spread. In France, oysters have been cultured in Roman times and were eaten raw. Today, they are a traditional food of the Christmas and New Year festivities. In the sixties, an oyster disease spread and caused devastating damage for oyster farming in France. In response, disease-resistant seed oysters were sent from Sanriku, Miyagi, Japan, to save French oyster farming from crisis. Forty years later, oyster farming on the Sanriku coast of Japan was devastated by a huge tsunami. Oyster farmers and researchers on oyster farming from all over France provided farming materials and research equipment for collecting natural oyster spats such as microscopes and plankton nets, to save Sanriku oyster farming from crisis. The March 2011 tsunami aid triggered mutual assistance and technical exchanges between the two French-Japanese Oceanographic Societies, which were more active than before. And the Oyster Fisheries Associations of the two countries have also started exchanges in aquaculture technology. In the future, researchers and oyster farmers from both countries will hold exchange meetings to compare their techniques and continue their studies, with the aim of achieving sustainable resource management that reduces the ecological footprint.