Yield: 1 servings

Ingredients:

• 1 pineapple peeled and cored
• 2 cups junmai rice vinegar*
• 1 cup champagne vinegar
• 1 teaspoon green yuzu kosho*
• 1/2 teaspoon nori powder*
• 5 Kumamoto oysters

  * These items can be found at Asian markets or specialty food stores.

Grind pineapple through the fine die of a meat grinder into a glass vessel with an attachable lid with vinegars already inside. Close lid and shake like a salad dressing and then let stand for at least one day at room temperature.

Decant 2 tablespoons of vinegar off the top of pineapple cuvee and place into a small mixing bowl. Add yuzu kosho and mix well. Let stand for 5 minutes; strain through a fine mesh sieve. Add in nori powder and mix.

Open oysters with an appropriate oyster knife and place on a bed of shaved ice on a plate for final presentation. Spoon vinegar over the oysters and serve immediately.