Puffer Fish (Fugu) Cuisine: History and the Best Ways to Enjoy It Discover Oishii Japan -SAVOR JAPAN -Japanese Restaurant Reservation Guide-

Update-Date: Jan 20, 2025

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Puffer Fish (Fugu) Cuisine: History and the Best Ways to Enjoy It

Fugu (ikan buntal) adalah bahan makanan mewah di Jepang, dan hanya boleh diolah oleh koki berlisensi khusus karena mengandung racun yang tersimpan di dalamnya. Terkenal karena teksturnya yang khas, fugu lezat dimakan mentah, direbus, atau digoreng, dan pasti akan membuat Anda ketagihan setelah mencobanya. Pelajari beberapa hal menarik tentang fugu sebelum mencobanya di beberapa restoran yang direkomendasikan di bawah ini. Semoga Anda dapat menggunakan beberapa informasi dalam artikel ini sebagai referensi untuk perjalanan Anda!

What is Fugu?

Sejarah di Balik Masakan Fugu dan Berbagai Cara Lezat Menyantap Fugu

Fugu have a long and famous history as a luxury food ingredient in Japan. There are many species of the fish, with over 100 kinds worldwide and approximately 40 species inhabiting Japan. There are thorns on the surface of the fish's body, and the fish is known for puffing up when startled. Fugu are in season from September until March. From April to June, fugu begin to store nutrients in their livers in preparation for the spawning season, causing the toxins in the ovaries to become especially strong and dangerous. Since consuming the fugu's toxins can result in death, the handling of fugu requires a special license.

The History of Fugu Consumption in Japan

Fugu has a history within Japan that dates back many centuries, and though there are many different theories on its exact origin, fugu bones found in a kaizuka (a trash dump in ancient times, named for how mounds of kai, or clams were found there) dating back at least 2,800 years is evidence that fugu were already being fished and consumed at the time. Then, in the 16th century, a law prohibiting the consumption of fugu was passed in response to an outbreak of deaths due to the fish's toxins. Consumption became more widespread about 130 years ago. Ito Hirobumi, the prime minister at the time, praised the taste of fugu, and the prohibition law was repealed. Since then, further efforts were made to ensure the safe consumption of fugu, and in 1930, the Tokyo Fugu Ryori Renmei (Cooking Alliance) was formed. They publicized safe handling methods and lectures, which contributed to the spread of fugu consumption. In order to remember their efforts, there is a monument memorializing fugu in Ueno Onshi Park in Ueno, Tokyo. *Refer to the first image

Fugu Distribution in Japan

Though Shimonoseki City in Yamaguchi Prefecture is famous for its fugu, the volume of fugu caught there is actually not particularly high compared to the rest of Japan. In spite of this fact, there is a reason for the liveliness of the city, which has countless fugu restaurants and fugu processing factories lining its streets. Fugu consumption was prohibited prior to the Meiji Period (1868 - 1912), and the first city to have the ban lifted was Shimonoseki City. At present, the city has its own brand of fugu called "Shimonoseki Fugu" and it has become a distribution hub for fugu caught not only within Japan, but from all around the world.

Delectable Ways to Eat Fugu

The first thing that comes to mind in regards to fugu cuisine is commonly tessa, also known as fugu sashimi. Tecchiri, or fugu boiled in a hot pot, is a favorite in cold winters, and offers a pleasant springy texture different from fugu sashimi. High in protein and low in calories, grilled fugu is great in the hot summers when looking for an energy booster. Otherwise, the plump texture of deep-fried fugu is also popular.

1. Ipponyari

High-class torafugu (pufferfish) swims comfortably in the fish tank year-round at Ipponyari, where fresh and delicious fugu dishes are prepared to order. Grilled fugu with house-made sauce offers an exceptional taste, and the owner, trained in Japanese cuisine, creates beautifully presented dishes. The "Fugu Course" with all-you-can-drink is a great way to fully enjoy the delicacies of fugu. The restaurant's elegant interior, with table seating overlooking a Japanese garden and private rooms, is perfect for gatherings, entertainment, and family events like 60th birthdays and anniversaries.

Ipponyari

Buka:[Selasa-Minggu, Hari Libur Nasional Jepang] Makan Malam 17:00 - 21:30 (Pemesanan terakhir 21:00)
Tutup:Senin
Harga rata-rata:[Dinner] 10,000 JPY
Akses:10 menit berjalan kaki dari Stasiun Fujimori, 10 menit berkendara dari Fushimi Inari
Alamat:7-76, Fukakusa Nishiura-cho, Fushimi-ku, Kyoto-shi, Kyoto Peta
Detail Lebih LanjutReservasi

2. Fugu Ryori UMEI

UMEI offers fugu cuisine and is located a 4 minute walk from Tameike-sanno Station. It serves artistic fugu cuisine in which artisan skill truly shines. The fugu flavors are drawn out with unique cooking methods, and guests can enjoy diverse fugu masterpieces, including original cuisine, through the Chef's Choice Courses. In addition, the Japanese sake selected by the owner is all added to the lineup after he tastes it. This lineup includes high quality brands that go well with the fugu and Japanese food. It consists of 15 to 20 kinds of amazing drinks that are particular to each period.

Fugu Ryori UMEI

Buka:Dinner 6:00 pm - 11:00 pm (L.O. 10:30 pm)
Tutup:Minggu
Harga rata-rata:[Dinner] 18,000 JPY
Akses:4 menit berjalan kaki dari Pintu Keluar 11 Stasiun Tameike-sanno di Jalur Ginza dan Jalur Namboku / 6 menit berjalan kaki dari Pintu Keluar 3 Stasiun Roppongi-itchome di Jalur Namboku
Alamat:18-2-13, Akasaka, Minato-ku, Tokyo Peta

Detail Lebih LanjutReservasi

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