Jalan (Kansai, Chugoku/Shikoku), "Impressive Experience at Seafood Lunch! 3-year torafugu (blowfish) Mifuku nabe was introduced in the "Enchanted by the dynamic gourmet culture" feature.
Awaji Island 3-year torafugu (blowfish) in a local hot pot.
Fugu no Mifuku Nabe
From nabe to nigiri and kobachi! A course full of fugu (blowfish).
Awajishima 3-year torafugu from Fukura, which comes into season around November.
The meat of the blowfish, carefully nurtured for three years in the torrents of the Naruto Straits, is well-seasoned and has a delicate flavor.
After dipping the milt in the slightly creamy milt broth, wrap the milt in Awaji Island lettuce and top with julienne ponzu vinegar.
Zosui (rice porridge) is served to finish the meal, along with vinegared fugu skin and fugu inner skin!
Why are you attracted to it?
The pot is made with albacore soup in which the albacore is dissolved in the broth. Expect a synergistic effect of the flavor of the meat and the milt!
Dear Editorial Staff
Thank you very much for introducing us in your wonderful magazine!
