Rinse the oysters in salted water and drain them in a colander.

In a pot, add water, kombu, and radish slices, then bring to a boil.

Once boiling, remove the kombu and continue cooking until the radish becomes translucent.

Add the oysters to the pot and bring it back to a boil.

Skim off any impurities that rise to the surface.

Stir in minced garlic, salt, and black pepper, then let it simmer briefly.