Local specialties
Fuku Ryori
- 35Yamaguchi
Your tasting map
- 35Yamaguchi
Dish log
Dishes centered on Shimonoseki in which fuku (fugu, or pufferfish) is enjoyed as sashimi, hot pot, and more.
Dish profile
About this dish
- Main ingredients
- fugu (pufferfish)
- History and origin
- Toyotomi Hideyoshi is said to have banned eating fugu after soldiers died from it during his invasions of Korea; after Ito Hirobumi lifted the ban in Yamaguchi Prefecture in 1888 (Meiji 21), many fuku restaurants opened in Shimonoseki and a variety of fuku dishes are said to have been devised. In Shimonoseki the fish is called "fuku," after the word for good fortune.
- When it is eaten
- Because the fishing season for wild torafugu (tiger puffer) is limited to September through March, it is considered a winter delicacy, and as a high-end fish it is often eaten on special days such as celebrations.
- How it is eaten
- For sashimi, the fish is sliced thin enough to be translucent, arranged in a chrysanthemum or crane pattern, served with asatsuki (chives) and momiji oroshi (grated daikon with chili), and eaten with ponzu. For hot pot, fugu pieces and bones are simmered with vegetables in dashi and eaten with ponzu, and the leftovers are also made into zosui (rice porridge).
Sources
- ふく刺し 山口県 | うちの郷土料理：農林水産省 · Ministry of Agriculture · Source checked 2026-10-12
- 下関市水産物5大ブランド『ふく』 - 下関市 · Local government · Source checked 2026-10-12
- ふぐ料理 - Wikipedia · Encyclopedia · Source checked 2026-10-12
Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.
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- VegetarianNo direct clue found (this does not mean suitable)
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- PorkPork: no direct clue found (absence is not confirmed)
- Alcohol (mirin / sake)Alcohol (mirin / sake): no direct clue found (absence is not confirmed)
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