Cup of Yum
1. Gather all the ingredients.
2. Take out 6 oysters from the bag as soon as you get home from the store.
3. Scrub the oysters with a brush under running cold water and place them on ice until you’re ready to grill.
4. Thinly slice 1 green onion/scallion.
5. Cut 1 lemon in half, and cut 2 thin slices of lemon. Then cut them into quarters (now you have 8 quarters). Set aside.
6. Grate ½ Japanese or Persian cucumber and set aside in a small bowl.
7. Peel 1 inch daikon radish and grate finely. Set aside in a small bowl.
8. Put ¼ tsp yuzu kosho (Japanese citrus chili paste) and 3 Tbsp ponzu in a small serving bowl, and mix well.
9. On a serving platter, create 6 mounds of coarse sea salt for nesting each oyster.

To Grill

1. Preheat the grill on high heat. Place the oysters on the heated grate with the cup sides facing down to hold in the juices. Cover and grill until the oysters begin to open, about 4–5 minutes. Keep in mind that the cooking time depends on the strength of the grill heat and size of the oysters. 
2. Using tongs, transfer each opened oyster from the grill as soon as the shell pops open (or even opens slightly). Discard any oysters that do not open.
3. To open, place one oyster between a folded kitchen cloth. Open the shell, keeping the cup side down. Using a paring knife, cut the connected muscles between the shells. Discard the top shell and remaining brine (as it would be too salty to eat with the ponzu sauce). Pick out any fragments of the shell. Place the bottom shell with the oyster on the platter. Repeat with the rest of the oysters.

To Serve

1. Put lemon slices, grated daikon, and grated cucumber on 2 oysters; place chopped green onion and lemon slices on the other 2 oysters, and finally just lemon slices on the last 2 oysters. Pour regular ponzu or Yuzu Kosho Ponzu on the oysters to enjoy.