Snails. This isn’t French kind, this is Japanese. Imagine that snails are tiny and are maybe from fresh water. They’re black shelled, and when it’s served, you get the “door” as well. You pick that off since it’s in the way and hard, but taking the snail meat out with a pointy stick isn’t so easy. See how fine pointed the end is? That means it’s a perfect removal. The trick is that instead of trying to wind it out of the shell, you turn the shell and hold the stick instead. Somehow, my family’s agrarian background may have helped me on this, since I turned out to be an expert.