Three-year torafugu from Awaji Island
Generally, tiger puffer fish is shipped out after two years and most are under 800 grams in size, but Awaji Island 3-year torafugu, a famous winter specialty of Awaji Island, is slowly raised to a size of over 1.2 kilograms. The resilient and plump meat has a memorable taste. The milt is also delicious.
Bifuku Nabe Course at Uzuno-oka, a restaurant with a spectacular view
Casual 3-year torafugu (blowfish) in a pot for one
This restaurant is located in a complex overlooking the Onaruto Bridge. The "Mifuku Nabe Course" features thick 3-year torafugu blowfish served in a special albacore broth, and you can enjoy the blowfish in a variety of textures, such as shabu-shabu with Awaji Island lettuce, or wrapped in fresh lettuce with cooked meat. The dish concludes with rice topped with an egg and zosui (rice porridge). The taste is impressive. Be sure to take a commemorative photo with the giant onion.
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