Torigai from Aichi. Torigai in Japan is always a revelation for me, since the ones that are exported internationally are par cooked and have completely different texture and flavor. In the spring, there are several famous regions for torigai, most notable probably being the super large specimens that come from the coastal part of Kyoto prefecture. Like oysters, torigai can be buttery or salty, but my favorite versions have a refreshing crunch and bright, almost vegetal flavor. To my memory, this one is the best I've ever had.