In order to promote Awaji Island 3-year torafugu, we offer a dish unique to the island called "Mifuku-nabe" (^^)
Nutritious and low in calories!
And the nabe, created by combining the words "fugu" and "fuku", can only be found in Minami Awaji.
The main species used is Awajishima 3-year torafugu (blowfish).
Fugu skin" is used as an ingredient in nabe dishes.
Awaji Island lettuce is introduced.
Local Sake for Dashi
Use "homemade ponzu jelly" with a little extra care.
Awaji Island rice" is the main dish of the hot pot.
Awaji Tiles" for chopstick rests
If you strictly adhere to these seven principles, the cooking method and seasoning is up to the individuality of each restaurant.
In addition to this nabe dish, a variety of fugu dishes can be enjoyed in the course!
Awajishima 3-year torafugu (blowfish) hot pot with milt soup is,
Awaji Island 3-year torafugu (blowfish) milt is dissolved in soup stock and combined with "milt soup" that is cloudy and slightly creamy,
Used in the broth for fugu nabe, it enhances the flavor of the fugu nabe!
The final touch is made with a soup of milt that is infused with the flavor (collagen) of the puffer fish,
The "excellent rice porridge with milt soup" is a superb dish in itself!
Our restaurant offers three courses of Bifuku Hot Pot
Please try it once (^^)
