The Taste of an Oyster  The Taste of an Oyster  (roll over
oysters for larger view)  Kumamoto oyster  California, Oregon,
Washington, and Mexico  The oyster that put the fruit back in
fruits de mer. Kumamotos are famously melon-scented, sweet, and
firm, with none of the bitter or muddy aftertaste that makes
some oysters challenging. Closely related to the Pacific oyster,
which also was imported from Japan, Kumos stay small and deep-
cupped, and are revered by beginners and pros alike.  Moonstone
oyster  Point Judith Pond, Rhode Island  Some of the most savory
oysters in the world come from a geographical arc running from
the eastern end of Long Island, along the ragged Rhode Island
coast, to Block Island, Cuttyhunk, and Martha’s Vineyard: the
line marking the terminal moraine of the most recent glacier.
Along that arc, mineral-rich waters produce salty oysters with
unparalleled stone and iron flavors, of which Moonstone is the
reigning king.  Nootka Sound oyster  Nootka Sound West Vancouver
Island, British Col