The tiny Olympia oysters harvested off the Seattle coast are perhaps the sweetest, most succulent oysters I’ve ever had. One evening at Ray’s Boathouse, a well-known local fish and seafood restaurant, I had a platter of them with a wonderfully spicy sauce that reminded me of the Japanese momiji (“autumn leaves”) sauce, so named because of its burnished red color. The sauce can be made anywhere you can find fresh Japanese white radish, and I suggest you buy whatever local oysters are freshest and best.
© 1988 Elizabeth Andoh. All rights reserved.