Oysters with Yuzu Kosho Mignonette

This simple chilled appetizer combines citrusy and slightly spicy yuzu kosho with briny oysters on the half shell.

Oysters with Yuzu Kosho Mignonette

Jennifer Causey / Food Styling by Victoria Granof / Prop Styling by Karin Olsen

Active Time:
5 mins
Total Time:
20 mins

Yuzu kosho is an intensely flavored fermented Japanese condiment that’s made with yuzu (a fragrant citrus fruit that’s somewhere between a lime, a lemon, and a mandarin orange), chiles, and salt. When mixed with mild rice vinegar and shallot, it’s transformed into a mignonette-style condiment that complements both East and West Coast oysters. You can find yuzu kosho at most Asian grocery stores or online at mtckitchen.com. It’s available in both green and red varieties, depending on the color of chile used; the F&W test kitchen preferred the fruitier flavor of red yuzu kosho compared to the more vegetal flavor of the green paste. Use leftover yuzu kosho in pan sauces, marinades, and salad dressings for a spicy kick.

Similar to grapes and wines, the flavor of a particular oyster is a combination of both its terroir and its variety. East Coast oysters typically have a smooth shell and contain crisp meat with a briny finish, while West Coast oysters typically have a ruffled shell and contain meat that is sweet and plump with a mineral finish. Regardless of your preference, make prep easy with a Victorinox Oyster Knife: It’s slip-resistant and compact — a staple in Justin Chapple’s knife collection that will have you shucking like a pro. ($33, victorinox.com) When shucking, cut-resistant gloves or a thick towel to shield your wrist is also recommended. 

Oysters on the half shell are best served immediately after shucking. A thin layer of crushed ice will keep the wobbly oysters upright on the serving platter or on your seafood tower.


  • 1/4 cup rice vinegar

  • 2 tablespoons minced shallots (from 2 shallots)

  • 1 1/2 teaspoons yuzu kosho (from 1 [3-ounce] jar)

  • 1 teaspoon extra virgin olive oil

  • 2 dozen oysters on the half shell


  1. Stir together vinegar, shallots, yuzu kosho, and oil in a small bowl until combined. Let stand at room temperature to allow flavors to meld, at least 15 minutes, or in refrigerator up to 24 hours. Serve with oysters over ice.

To Make Ahead

The mignonette can be made up to 1 day in advance and stored in an airtight container in the refrigerator. As it sits, the shallots will mellow and the chiles will infuse the vinegar.

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