In Japan the most common way to eat raw oysters is with a squeeze of lemon juice. Here the oysters reach harmony with an infusion of fragrant herbs and the unique texture of caviar. When selecting oysters in the shell, choose the heaviest ones.

Ingredients-Serves 2 - 4 8 raw oysters, with shells reserved 2 tablespoons minced onions 1 tablespoon minced parsley 1 tablespoon minced chives 1/2 teaspoon fresh tarragon Juice of 1 lemon 1 tablespoon oil 4 teaspoons caviar Wakame

・ Chill the plate the oysters will be served on. As in the photograph, the oysters will look most impressive set atop crushed ice and decorated with wakame (seaweed) on a clear glass plate.

[1] Make the dressing by mixing together the onion, tarragon, parsley, chives lemon juice and oil. Mince the herbs and vegetables as finely as possible to ensure that they do not overwhelm the delicate taste of the oysters. 　 [2] Wash the oysters in lightly salted water to remove any dirt and grit. If If you wash the oysters in a bowl with plenty of grated daikon (Japanese radish) and water, the oysters will turn out whiter. 　 [3] Remove the water thoroughly from the oysters and return to their shells. Arrange the oysters over the wakame, pour over the dressing and garnish with caviar.