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Kumamoto Oysters With Pineapple Vinegar

The.girl.with.the.red.glove's picture
Aphrodisiac is supposedly a substance that when consumed would ignite or fuel the sexual desires. Oyster, from times immemorial, has been a sought after aphrodisiac. Oysters gained reputation from the principles of sympathetic magic, due to their shape. Kumamoto Oysters with Pineapple Vinegar is one of the many variations of how oysters can be prepared.
Ingredients
  Pineapple 1 , peeled and cored
  Rice vinegar 2 Cup (32 tbs) (Junmai)
  Champagne vinegar 1 Cup (16 tbs)
  Green yuzu kosho 1 Teaspoon
  Nori powder 1⁄2 Teaspoon
  Kumamoto oysters 6
Directions

MAKING
3. In a blender, grind pineapple along with the vinegars.
4. Transfer into a jar, Close lid and shake like a salad dressing and then let stand for at least one day at room temperature.
5. Decant 2 tablespoons of vinegar off the top of pineapple puree and keep into a small mixing bowl.
6. Put in yuzu kosho and mix well. Allow it to stand for 5 minutes; strain through a fine mesh sieve.
7. Put in nori powder and mix.
8. Using an appropriate oyster knife, shuck the oysters.
9. Keep them on a bed of shaved ice on a plate for final presentation.

SERVING
10. Spoon vinegar over the oysters and serve immediately.

Image Courtesy: tangandbolster.blogspot.com

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Japanese
Course: 
Appetizer
Taste: 
Sour
Method: 
Fermented
Interest: 
Aphrodisiac, Gourmet
Preparation Time: 
60 Minutes
Servings: 
2
Story
A few days back, I was having this conversation about a movie called the Feast of Love. It has a multi-stellar cast and the movie has nothing to do with food as such. It was about love and the delirium that comes with it. So in my mind, I some how connected it to aphrodisiacs. So that is when I stumbled upon this recipe - Kumamoto Oysters with Pineapple Vinegar

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