Oyster Season: Winter to Spring
(raw, stewed in a hot pot, gratin, rice porridge)
Scrub
the shells well using a scrub brush and salt water. Insert a
shell breaker or table knife as shown.
Force
the upper shell up and open it.
Once
the upper shell is removed, use the shell breaker or table knife
to scoop the meat out. Fresh oysters have a black edge and white
or bluish white meat.
You
can use grated Japanese radish to remove the slimy residue from
the oyster. Just put it into a bowl with the radish and stir
it around with your hand.
Put
it into a bamboo colander and wash it. Drain well when finished
washing.
