You can ask the fishmonger to open the oysters for you, or you can open them with a small knife or an oyster opener, using a cloth to hold them (see photos). Eat them the same day and serve on ice that you have wrapped in a cloth.

Finely chop a 1 cm piece of the peeled ginger and mix with 6 tablespoons of rice vinegar, a red bell pepper seeded and finely chopped, and some fresh coriander finely chopped. Add a teaspoon of sugar until dissolved. Serve in a dish with the oysters.