FUGU - JAPANESE DELICACY
Most famous fugu dishes and their story.
Fugu Sashimi - also known as "fugusashi" or "tessa", fugu sashimi is one of the most common ways of preparing Japanese pufferfish. To prepare the dish, the fugu fish flesh is sliced paper-thin, almost to transparency, much thinner than other varieties of fish sashimi, and the slices are arranged elegantly in a circle.
Tecchiri is a Japanese hot pot that uses fugu as a characteristic ingredient. Tecchiri nabe includes pieces of rich fugu meat alongside tofu, mushrooms and other vegetables cooked in dashi and served with ponzu.
Fugu Shirako is a treat for fans and one of the more challenging ways to eat fugu fish for newcomers. Shirako is the Japanese term for mild, male fish genitalia. Fugu shirako is appreciated for its exceptional creaminess and delicate flavour.
Fugu Karaage - The most famous form of Japanese karaage is probably tori (chicken) karaage, in which pieces of chicken are marinated in sake, soy sauce, salt, garlic and ginger, then coated in a mixture of flour and potato starch and deep-fried until golden brown. However, this preparation technique is also a popular way of cooking fish. Fugu karage is rich in flavour, with a soft, slightly rubbery centre and a dried-out outer crust. The deep-fried morsels usually come served with a dash of lemon and salt. Unlike some fugu dishes, this is an easy introduction to fugu for beginners.
Sumibiyaki Fugu - fire-grilled fugu is infused with the smoky flavour of charcoal, while retaining the succulence of the meat.
Fugu no Tataki is a Japanese cooking technique in which a piece of meat or fish is grilled to sear the outside while the inside is raw. It is then cut into large thick slices and served with a variety of ingredients. Fugu tataki is most commonly served with lime, sudachi, myoga (Japanese ginger) and ponzu (citrus-spiced soy sauce).
Fugu Ojiya - the name of a variety of zosui or Japanese rice porridge with fugu as the main ingredient is a popular way to end a Japanese hot pot meal. It is an extremely tasty and nutritious dish, popular in winter.
Fugu Shabu Shabu - fugu is used in shabu shabu in a similar way to other ingredients - pieces of fugu are dried through a pot of boiling water or dashi until cooked, then soaked in ponzu or sesame sauce. Shabu shabu is another popular type of Japanese hot pot.
Fugu skin may not sound like a stand-alone dish, but in a culture that traditionally values minimising food waste, it is customary to prepare all parts of the animal in a way that enhances their flavour. Fugu skin can be served raw as sashimi, sliced and overcooked and served with ponzu, grilled or deep-fried. Fugu skin contains high levels of collagen, a protein that improves skin appearance, elasticity and youthfulness, making it particularly popular with women.