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.
ふぐ料理について
日本全国には、ふぐを用いたさまざまな調理法や食べ方が存在します。それは、薄造りのてっさからてっちり鍋、焼きふぐなどの珍味まで多岐にわたります。ふぐを楽しむためのワインのペアリングを知りたい方や、自宅でふぐを楽しみたい方々にもぜひおすすめのお料理です。
ふぐはその他、愛知県知多半島の先端に位置する日加賀島で漁業が盛んで、特にふぐ延縄漁は100年以上の歴史があります。加えて、島中のシェフが刺身のプレゼンテーションスキルを競う「てっさコンペティション」が2005年から毎年開催されていたほど、ふぐ料理への取り組みが盛んです。
今では、日加賀島のホテルでたくさんのふぐ料理が提供されており、その第一号が浦島ホテルの加藤義隆さん（72歳）だったそうです。