The American way of eating oysters In Japan, the most common way to eat oysters is with vinegar. The oysters are served with chives and a spicy dressing. On the table are bottles of red and green Tabasco sauce. Customers use their condiment of choice . And I think California wine goes nicely.
Customers choose their own Tabasco and bring it to their tables.
Some customers ask for liquor, and at a sushi bar I know in Los Angeles, shooters are made with liquor and quail eggs. Pan-fried oysters are sauteed in olive oil and butter, with white wine and herbs added for flavor. And while King s Fish House doesn t offer it, oysters can be made into oyster chowder and oyster stew. In Conclusion After reading Ms. Morita s mail, I felt as though I had learned much about Kumamoto oysters. I was surprised to learn how the Kumamoto oysters were considered so highly by American gourmets, and as a Japanese, I was thankful to the many people who worked so diligently to raise Kumamoto oysters.