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1/3 cup rice wine vinegar

2 tablespoons wakame seaweed

2 tablespoons ogonori seaweed

2 tablespoons dulse seaweed

1 tablespoon mirin

1/2 tablespoon ground Szechuan peppercorns

1 tablespoons chopped scallion

1 teaspoon diced lardon, rendered

Salt, to taste

12 oysters, unshucked

2 pounds wakame seaweed