The king of winter delicacies of Awaji Island! Awaji Island 3-year torafugu!
Awaji Island 3-year torafugu (blowfish) menu from Uzuno-oka, a restaurant with a spectacular view, was introduced in "Skyward", the in-flight magazine of JAL Group!
1) Top, inner and outer skin for shabu-shabu 2) Grilled milt 3) Torafugu nigiri 4) Tessa 5) Fugu karaage 6) Shabu-shabu nabe with milt broth
Awaji Island 3-year torafugu special course at Uzuno-oka, a restaurant with a spectacular view where you can eat without reservations.Awajishima 3-year torafugu" is an epoch-making fugu that overturns the stereotype that farmed fugu is no match for wild caught fugu.
It is said that the size and taste of two-year and three-year old torafugu are very different, but it is extremely difficult to grow torafugu for as long as three years. Water temperature, tidal currents, and various natural factors are involved, and long-term cultivation is risky, so most torafugu are shipped after two years. However, the currents in Naruto Strait, said to be the fastest in Japan, and the special topography of Fukura Bay in Minami Awaji City have made it possible to cultivate torafugu for three years. The tightness of the flesh, the juicy texture, the rich flavor, and the rich taste of the milt...only three-year cultivation can provide such satisfaction. Please try "3-year torafugu," the king of Awaji Island's winter delicacies.
Dear Editorial Staff
Thank you very much for introducing us in your wonderful magazine!Oh my god!!!
