In Shimonoseki City, Yamaguchi Prefecture, which boasts the largest amount of blowfish in Japan, you can eat high-quality blowfish that are plump and firm. The origin of Fuku is famous for having auspiciousness as good fortune, but it is also said that it is to avoid unlucky words such as “impaired” and “unlucky” associated with the sound of ” Fugu “. There are various theories involving the originality of the name Fuku. I visited many cities such as Nagano, Kyoto, Hiroshima, Chiba, Toyoma, Nagoya, Niigata, And also I am planning to visit more cities and Islands In japan.Fuku / Fugu is a Japanese word for pufferfish and the dish is prepared from it in an integrated area of Yamaguchi Prefecture Shimonoseki. After finished my experiment that I decided to stay as a tourist in Japan for traveling. When I was in Tokyo many times I went to fishing with my friends in some coral areas. When I was doing my experiment at the same time I was curious to learn and discover this unique, great culture and beautiful country. I came to Japan in June 2015 as a Marine Science researcher student at Tokyo University of Marine Science and Technology. Before came to Japan I knew and they have great cuisine to make and create different dishes and cooking methods about seafood dishes. I love the fishes of Japan and seafood cuisine. I love amateur fishing, traveling, and cooking, to meet new people and different cultures. I am Sevgi Bozdemir and I came from Istanbul which has big and the most popular city in Turkey. When you put in your mouth the Fugu sashimi-row fish- you can feel how really it is delicious. It is gelatinous and also does not smell like other fishes. If we compare with other fish you will notice pufferfish, Fugu is an optimum fish for health.įugu has an undefinable, mysterious, and amazing taste. Actually, if fugu was not poisonous and processing was not difficult, Fugu may not have become so highly-priced. In addition, Fugu is rich with collagen and taurine that contains a lot of proteins but is less fat. One of the most important reasons is that eating Fugu is regarded as a luxury in Japan. Usually, people are curious about the taste of Fugu that so many people have never tried Fugu in their life. Fugu’s beauty is coming from its beautiful semi-transparent color and this is one of the reasons that plates are important.
Serving and preparing Fugu is no simple task-it is composite work of art that good plates can accentuate the Fugu beauty.
Usually, people eat in the winter season for celebrations, receptions, banquets, and new year holidays. According to “Fugu law” it is a safe way to eat in Japan. On the other hand, the custom of eating Fugu dishes has been loved since ancient times in Japan.
Fugu license license#
In Japan only chefs allowed to cook and prepare Fugu, pufferfish who obtained a specific “Fugu chef“ license after passing the test. Also, it is clearly known that TTX is 120 times more hazardous than cyanide. Tetrodotoxin is a neurotoxin with potential analgesic activity. I knew that they have great cuisine culture such as producing different dishes and cooking methods about seafood dishes. I choose one of the most interesting fish which is called Blowfish or pufferfish as known “Fugu ふぐ” because this fish in the other countries is known as a poisonous or dangerous fish that contains tetrodotoxin (TTX).
Especially, some specific fishes: Tuna, Pufferfish, Row oysters, etc.Īfter I came to Japan as a marine science research student I was curious about the fishes of Japan and seafood cuisine. In the world, several fish, shellfish, and other aquatic organisms both obtained from fisheries and aquaculture are consumed increasingly by people but Japan has an important part of the consumption.
0 kommentar(er)
