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  6. Fugu no Karaage

Fugu no Karaage ｜ Our Regional Cuisines

  • Yamaguchi Prefecture

    Fugu no Karaage

Fugu no Karaage

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  • Main lore areas

    Shimonoseki Area, Hagi Area

  • Main ingredients used

    Fugu (=Japanese pufferfish)

  • History/origin/related events

    Yamaguchi prefecture is famous for its fugu dishes. There are several types of pufferfish, and most have poisonous ovaries and livers. Each prefecture in Japan issues a license to professionals who are permitted to prepare the pufferfish to be eaten. In Yamaguchi, there are several good fishing grounds and fugu has been prepared and eaten in this prefecture for a long time. The Shimonoseki region is famous for tiger pufferfish, which is an expensive fish and is used for sashimi named “tessa” or “fugusashi”, and fugu hot pot dishes named “tecchiri”. In the Hagi region, purple pufferfish are caught, and this fish is known for its sweetness and chewy texture. Green rough-backed pufferfish is also caught in this region and this fish is cheaper than other kinds of pufferfish making it a popular ingredient to use at home. It is most often used to make “Fugu no Karaage”. Fugu fillets are seasoned and then deep fried in oil and the crispy outer crust, and the softness of the fish go well together. At high end restaurants that serve fugu course meals using tigerfish, the karaage is also made with this expensive fish.

  • Opportunities and times of eating habits

    Green rough-backed pufferfish is not expensive and so this fish is deep-fried at home or served at restaurants and enjoyed as “Fugu no Karaage”.

  • How to eat

    Season fugu fillets prepared by a licensed professional with soy sauce, sake, and salt. Wipe off the moisture and sprinkle wheat flour or “katakuriko” (=potato starch) onto the fillets. Deep fry the fugu. Once cooked, remove the excess oil, and then serve. Chilled and frozen versions that can be prepared at home by just frying them are also available.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    This dish is made at home and served at local restaurants as well. Fugu fillets are sold at supermarkets.

RECIPE

Ingredients (4 servings)

  • Fugu” fillet (=Japanese pufferfish)
    Please make sure to only use fugu that was prepared by a person with a fugu cooking license.     200g
  • Katakuriko (=potato starch) as needed
  • Vegetable oil appropriate amount

How to cook

  • 1. Thoroughly wash the fugu fillet and then wipe off the water.

  • 2. Remove the fins and cut the fillet into smaller pieces.

  • 3. Sprinkle potato starch onto the fugu and deep fry in oil for about 3 to 4 minutes at a temperature of 180℃.
    Dip the fried fugu in lemon juice, salt or “ponzu” (=Japanese citrus dipping sauce).

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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