The Fugu Courses of Shikitei Mieno This video, titled "JG 4K Oita Usuki Blowfish Dish with Pufferfish Liver and Whitebait (Shikitei Mieno) Oita Usuki Blowfish Dish" (JG 4K 大分 臼杵名物ふぐ料理 ふぐ肝と白子(四季亭みえの) Oita Usuki Blowfish Dish), was released by "JAPAN GEOGRAPHIC." The video introduces the fugu (pufferfish/blowfish) course at "Fugu Shikitei Mieno," located in Usuki, Oita Prefecture, in Japan’s Kyushu region. Fugu is a white meat fish that can be enjoyed in a variety of different cooking/preparation styles. In this article, we'll focus on the fugu of Usuki, popular for its delicious taste and low price compared to other fugu of the same high quality. A Look at the Various Types of Fugu Cuisine Source :YouTube screenshot Shimonoseki City in Yamaguchi Prefecture is famous for its fugu, which has come to be eaten mainly in western Japan, in places like Yamaguchi, Kitakyushu, and Osaka. It is said to have spread all over Japan after World War II. In Osaka, fugu dishes are also called "teppo ryori" (テッポウ料理) or "tetsu ryori" (テツ料理). Because of the presence of toxins (particularly tetrodotoxin) in the liver and organs of fugu, it is mandatory to obtain a license from the local government to process fugu poison. The season for fugu is said to be late September to mid-March, which is essentially winter, but in recent years, fugu has become available frozen or cultured throughout the year. Fugu dishes are usually served as a course, and the main types of dishes are: ・Fugu Sashimi (ふぐ刺し, called "tecchiri" in Osaka): Sliced fugu sashimi so thin that you can see the other side [Video: 0:33~]. ・Fugu Roe Cuisine (白子料理): Fugu ovaries baked, fried, or made into soft roe tofu [Video: 1:03~]. ・Fugu Hot Pot (ふぐ鍋, called "fugu chiri," or "tecchiri" in Japan’s Kansai region): A hot pot of fugu fillet, vegetables, etc. [Video: 1:37~]. ・Zosui (雑炊): A dish of rice and beaten egg made in the remaining broth after eating fugu hot pot [video: 1:47~]. ・Karaage (唐揚げ): Deep-fried fugu meat. ・Nikogori (煮凝り): A dish in which the collagen from the skin of the fugu is hardened into a jelly-like substance. Fugu sake is also enjoyed with fugu dishes. Dried fugu fins are especially popular as "hire-zake" (ひれ酒, lit. fin sake) which is made by roasting dried fugu fins and adding them to hot sake. Usuki Fugu, the Local Specialty of Usuki, Oita Prefecture Source :YouTube screenshot The fugu seen in the video is a firm-fleshed fugu raised in the fast-flowing Bungo Channel. Usuki City in Oita Prefecture is so popular that people from all over the country come here to eat fugu because of its location, which allows one to enjoy it while it's still fresh and at reasonable prices. The Fugu Cuisine of Shikitei Mieno Source :YouTube screenshot There are around 20 restaurants in Usuki that serve fugu dishes. The one featured in the video is Shikitei Mieno. The fugu course is served in a spacious Japanese room on the second floor. At 0:33 in the video, a large plate of fugu sashimi is shown. It's a beautiful dish of sashimi with slices so thin that you can see the plate through the flower-petal-shaped arrangement. Other fugu dishes introduced are fugu with dressed skin, fugu sushi, fugu steamed in soy milk, fugu dumplings, karaage fugu, fugu hot pot, and zosui. These include small dishes of rice, pickles, and dessert for 8,000 yen, a price that can only be found in Usuki. There is also a smaller portion size fugu kaiseki (会席) available. Summary of Usuki’s Fugu Cuisine Source :YouTube screenshot This article introduced the appeal of fugu cuisine and the secrets behind the popularity of Usuki's fugu. Zosui is a special treat you can enjoy after getting your fill of fugu! Be sure to check out the delicious fugu cuisine in the video if you still haven’t yet. It’ll give you an idea of what Kyushu cuisine is like! 【Yelp】Shikitei Mieno (四季亭みえの) https://www.yelp.com/biz/%E5%9B%9B%E5%AD%A3%E4%BA%AD%E3%81%BF%E3%81%88%E3%81%AE-%E8%87%BC%E6%9D%B5%E5%B8%82?osq=%E5%9B%9B%E5%AD%A3%E4%BA%AD%E3%81%BF%E3%81%88%E3%81%AE

Introducing Pufferfish Nukazuke This video, titled "Pufferfish “Nukazuke”: Delicacy from a Deadly Fish | Nippon.com: Japan in Video," was released by "Nippon.com: Japan in Video." Pufferfish contains a highly lethal dose of a poison called "tetrodotoxin" in its ovaries and liver. However, in Hakusan, Ishikawa and the Kanaishi District and Ono District of Kanazawa, there is a delicacy called "Fugu Nukazuke" (Pufferfish Nukazuke) which is eaten by fermenting the dangerous blowfish ovary for more than 2 years. It is only in this area of Ishikawa prefecture in Japan that the ovary of the pufferfish, which is prohibited by the Food Sanitation Law, is used as food. The ingredient used is Takifugu stictonotus ("Goma Fugu" in Japanese), which has particularly large ovaries and is good for eating. This can be seen from 0:09 in the video. The ovaries of Goma Fugu contain tetrodotoxin. But how do we get rid of this poison? The secret lies in the processing of the Pufferfish Nukazuke. Be sure to follow along with the video as you read this article! How the Delicacy, Pufferfish Nukazuke, Is Made Source :YouTube screenshot To pickle puffer fish, raw ovaries taken from the Goma Fugu are spread in a 1000 liter container and soaked in salt water with a concentration of 30%, for 1-1.5 years. The sodium contained in the salt has a dehydrating effect, and the water inside the ovaries becomes mostly depleted causing them to harden. From here, the ovaries are soaked in a fermented rice bran bed containing rice koji and chili peppers. At this time, they cover the ovaries with a wooden lid so that they do not come into contact with the air, and place a heavy stone on the lid. Then, in order to prevent oxidation, a kind of fish sauce stock called "Ishiru," made from sardines, is poured into the edge of the barrel. The tissue samples of the ovaries that have been soaked in fermented rice bran for six months to a year in this way are collected, and after the tetrodotoxin test results, they are shipped as commercial products if they are judged to have no effect on the human body. In the video, you can see the cook handling the Goma Fugu and removing the ovaries at 0:14. You can see how they're arranged and laid neatly in a huge container from 0:26 in the video. The finished Pufferfish Nukazuke, taken out of the fermented rice bran bed, is shown in the video from 1:11. Traditional Japanese Nukazuke Photo：Nukazuke Nukazuke is a traditional Japanese fermentation technique, but the scientific evidence for detoxifying lethal toxins such as tetrodotoxin has not been established. However, it is thought that tetrodotoxin may be broken down via the action of microorganisms and lactic acid bacteria that are born during the fermentation process. Since the time when medicine and science were still underdeveloped, the raw ovaries of the highly poisonous Goma Fugu were carefully fermented over a period of more than two years to transform them into harmless luxury foods. The depth of the history of some Japanese cultures is quite astonishing. Summary of Pufferfish Nukazuke Source :YouTube screenshot An amateur cannot make Pufferfish Nukazuke because a cooking qualification license is required to handle pufferfish. Pufferfish nukazuke is a very popular luxury food, and a specialty of Ishikawa prefecture, because the only manufacturer of Pufferfish Nukazuke is Ishikawa prefecture. Eaten as is, Pufferfish Nukazuke is delectable. br> It makes a great side dish with rice and sake, and it also can be used as a seasoning, so there are various Japanese foods you can use it with. Consider giving it a try!

和食の人気高級食材「ふぐ」をご紹介！ 日本で愛されている和食の高級食材「ふぐ」。 しかし、その珍しい形から、どのように調理するのか想像できないという方は多いのではないでしょうか？ そのような方々に、今回は和食の高級食材である「ふぐ」の調理法や、おすすめのグルメなどを「Travel Thirsty」が公開した「日本の屋台の食べ物 - ふぐ」という動画をもとに紹介したいと思います。 この記事では、日本食の食材であるふぐの種類や調理法の解説をしています。 ふぐの捌いている動画も紹介しているので、気になる方は見てください！ 和食の高級食材である「ふぐ」について 和食の高級食材であるふぐは何種類か存在し、有名なのはトラフグ、ハコフグ、マフグなどが挙げられます。 ふぐには毒があり、食用可能な部位はふぐの種類や漁獲場所によっても違ってくるため、一般の方がふぐを調理するのは危険。 ふぐは食中毒にならないために免許を持っている職人が捌くのがルールです。 日本の食用ふぐの捕獲場所として有名なのは、山口県の下関市です。 ほかにも、石川県で漁獲される輪島フグ、香川県で水揚げされる讃岐でんぶく、福岡県で水揚げされる玄海とらふぐなどが有名。 北海道で水揚げされるマフグも美味しいです。 和食の高級食材である「ふぐ」のおすすめグルメ 和食の高級食材である、ふぐのおすすめグルメはたくさんあります。 有名なのはフグ刺し（てっさ）でしょう。 ふぐのあっさりした刺身にポン酢をつけて食べると絶品。 弾力感のある食感もふぐの魅力です。 職人がつくった薄造りのふぐは見た目も美しいです。 ふぐ鍋（てっちり）もふぐ料理の中では代表的存在です。 旬の野菜とふぐを、だしのきいたスープに入れて煮込んだ、とても温まる美味しい料理です。 フグ刺しとはすこし違い、プリプリの食感を楽しむことができます。 他にも、焼きフグや皮刺し、フグひれ酒などおすすめのグルメがたくさんあります。 日本食の高級食材「ふぐ」の調理法 ふぐの調理法を、おすすめ動画を参考に簡単に紹介します。 まず、包丁の峰を使ってふぐを気絶させます。 次に背ビレと左右の胸ビレ、尾ヒレを切り落としていきます。 頭の左右から切り込みをいれ、背に包丁を入れていきます。 皮を剥ぎ、内蔵を取り出します。 とはいえフグの調理はとても危険です。 免許を所持している調理師の方に任せて「ふぐ」は安全にいただきましょう。 日本食の高級食材「ふぐ」のまとめ 日本食の美味しいグルメに使われている食材のふぐ。 動画をもとに紹介させていただきましたがいかがだったでしょうか？ みなさんも色々なフグ料理を食べてみてください。

Natural Tiger Pufferfish From Shimonoseki, Yamaguchi Prefecture! RyuGin's Delectable Puffer Fish Cuisine! This video shows the pufferfish cuisine of the 3 Michelin star restaurant "RyuGin" in Roppongi. The pufferfish used is natural tiger pufferfish from Shimonoseki, and they introduce a number of pufferfish dishes, starting from scratch. 2:55〜Preparing the pufferfish 5:39〜Fugu Shabu 8:00〜Shirako 10:34〜Yaki Shirako 15:20〜Hirezake 16:34〜Black truffle & milt soup 18:07〜Mikagedama 21:00〜Haruka Hanasansho 24:29〜On-to-Rei 27:05〜Shiju-so 30:56〜Kisho Gokujo 33:36〜Irokaho Be sure to check out the dishes of RyuGin shown in the video, as there's plenty of highlights! ◆RyuGin Store Information◆ 【Address】7F Tokyo Midtown Hibiya, 1-1-2 Yurakucho, Chiyoda-Ku, Tokyo 100-0006 【Access】Directly connected to Hibiya Station on the Tokyo Metro Chiyoda Line, Hibiya Line, and, Toei Subway Mita Line / Directly connected to Yurakucho Station on the Tokyo Metro Yurakucho Line (a 4-minute walk) / Directly connected to Ginza Station on the Tokyo Metro Marunouchi Line, Hibiya Line and Ginza Line (a 5 minutes walk) / Yurakucho Station on the JR Yamanote and Keihin Tohoku lines (a 5-minute walk) Translated with www.DeepL.com/Translator (free version) 【Avg. Cost】¥44,000+ 【Hours】17:30-23:00 (L.O. 20:00) 【Closures】Irregular ※Please check the official website 【Parking】None 【Phone】03-6630-0007 【Official Homepage】RyuGin http://www.nihonryori-ryugin.com/en/about/ 【Yelp】RyuGin (龍吟) https://www.yelp.com/biz/%E9%BE%8D%E5%90%9F-%E6%B8%AF%E5%8C%BA?osq=ryugin

Beer, shochu, wine, sake, whiskey, cocktails... conquer the spirits of Japan! In this video, Jack Maxwell of the Discovery Channel introduces the alcohol of Japan, touching on the history and the people of the region. From 00:13, they're at Hakone Kowakien Yunessun, enjoying not wine or sake, but rather, a bath. From 02:32 they take a visit to the Tomozuna stable. From 03:44 they enjoy sake at Chanko Nabe Kai with the wrestlers of the Tomozuna Stable. From 06:25 they observe ice making at the warehouse of Chuoreito Industries. From 07:04 they enjoy cocktails made with ice from Chuoreito Industries at Bar High Five, run by the same company. At 12:39, Jack Maxwell, who has moved to the Kansai region, gets his portrait painted at a portrait shop. From 13:39 he experiences a Japanese drinking party with his friend Mark, toasting with shochu and beer. From 18:43 he visits the Konishi Sake Brewery. His first time experiencing hirezake. From 27:00 he experiences a traditional Japanese festival at Sumiyoshi Taisha in Osaka. At 33:49 he visits the Suntory Yamazaki Distillery and tries different whiskeys. In the video, there were many different types of alcohol, not only to drink, but also to enjoy taking a bath with, for use in Shinto ceremonies, as sacred wine, and enjoying fillet wine made from pufferfish fillet, which is poisonous. Be sure to check out the video to see all the different types of alcohol and interactions with the locals of Japan!