Fugu sashimi, fugu sansho, grilled fugu, and creative dishes… Eating a lot of fish will increase your luck.
There are many ways to cook and eat fugu nationwide, from thinly sliced tessa to tetchiri hot pot, grilled fugu, and more. If you want to know wine pairings, or want to order fugu to enjoy at home.
The island of Nikkajajima in Aichi Prefecture has a history of fugu longline fishing for over 100 years. It also hosts a tessa competition where chefs compete in presentation skills annually.
Kato Yoshitaka of the Urashima Hotel was the first to offer fugu dishes on the island and obtained a fugu processing license. The island is now known as “Fugu Island” thanks to the younger chefs who followed in their footsteps.
Kato buys fugu directly from local fishermen to offer course meals. The dishes are artfully presented in the shape of cranes and chrysanthemums.
Kato explained the importance of controlling the moisture content of the fugu to ensure the fish stands properly and tastes good. He also shared the technique for filleting the fish.
The article also mentions the fishing village in the northern part of Hikyajaka Island and recommends visiting the nearby Hinata Shrine.
The article is a reprint from the January 2024 issue of “Sarai” magazine, which features a special on the pleasures of eating fugu.
There is also a mention of a hotel in Aichi called Urashima Hotel. It offers fugu dishes and has a check-in time of 14:30 and a check-out time of 10:00. The recommended place where Kato can be found is Hinata Shrine.
The article provides a contact for inquiries, as well as information on how to purchase the magazine.