Simple and elegant, use these steps to get it done properly. Pairs well with white wine, champagne, or pale ale.

Been eating them since I was a kid & loved to go clamming as a kid in Cape Cod when on vacation.

These oysters are both of the Pacific variety, the small ones are called Shigoku and the large are called Fat Bastards (no kidding) they are grown and tumbled in tide bags which gives them a really smooth shell and deep cups which hold a lot of liquor.

I had a bunch of delicious oysters in my house ♪Stir while cooking until the moisture evaporates so that the oysters don't stick to the frying pan.You can also make this delicious oil-marinated dish using ingredients other than oysters! Recipe by Memi-

A great appetizer as is, cold or warm. This goes so well with sake, shochu or white wine. You can enjoy on top of rice or with pasta as main.

This is a quick and easy recipe for those of us who like oysters but aren't into the cold raw taste or the breading and frying. Cooking sous-vide will keep the oyster meat tender while warming it up a bit.

To change it up. You can substitute oysters with shrimp, or scallops.

I think I have had this once but I like oyster's and I thought I would try to make this. My daughter brought me a few shucked oysters so here goes 😋

Fresh oysters are the best, they are an acquired taste.

I thought up a recipe to enjoy oysters other than deep frying.When you clean the oysters, put about 1 tablespoon of katakuriko in a bowl, then lift and turn the oysters in it. Rinse in water after that, and they'll become very clean.If you pat the oysters dry very well, you'll only need a light coating of katakuriko! Recipe by EnjoyKitchen