Kumamoto Oysters Recipe

1. Clean

Rinse the Kumamoto oysters under cold running water to remove grit. Use a stiff brush to scrub the shells gently. Discard any oysters with cracked or open shells that don't close when tapped.

2. Chill bed

Mound crushed ice on a serving platter or shallow bowl to create an even bed for the oysters. Keep the oysters on ice until ready to shuck to maintain freshness.

3. Shuck

Using an oyster knife and a towel or glove to protect your hand, hold the oyster cup-side down. Insert the knife at the hinge, twist gently until it pops, then slide the blade along the top shell to cut the adductor muscle. Remove the top shell and discard. Run the knife under the oyster to free it from the bottom shell, keeping as much liquor (briny liquid) as possible. Place each shucked oyster on the bed of crushed ice in its bottom shell.

4. Finely mince the shallot (about 1 tablespoon when minced). In a small bowl combine the minced shallot, red wine vinegar, champagne vinegar, sugar, and coarse black pepper. Stir until the sugar dissolves. Finely chop the fresh chives and fold them into the mignonette. Taste and adjust acidity or sugar: mignonette should be bright, slightly tangy, and aromatic. Refrigerate until serving.

5. Cut the lemon into wedges. If using yuzu or lime, cut into thin wedges as well. Pour a small amount of hot sauce into a condiment dish so guests can add to taste.

6. Arrange the oysters on the chilled bed of crushed ice. Spoon a small amount (about 1/2 tsp) of the mignonette onto each oyster or serve the mignonette in a small bowl for guests to add themselves. Offer lemon and yuzu/lime wedges and hot sauce alongside. Finish with a very light sprinkle of freshly ground black pepper on a few oysters and optional microgreens or small pieces of seaweed for visual contrast.

7. Serve immediately: Kumamoto oysters are best enjoyed cold and fresh. Encourage diners to tip the oyster in their mouth to enjoy the briny liquor, mignonette, and a squeeze of citrus together.