Wisdom Home-Town Restaurant

Yamaguchi Chef: Mr. Matsumura

Fugu sashimi
Fugu sashimi
Description
1) Slice fugu into super thin slices of sashimi (raw fish).
2) Cut fugu skin and chin into thin slices.
3) Wrap 3 or 4 slices of raw fish around some fugu skin and chin slices and menegi (a type of leek)
4) Dip in ponzu sauce and open wide!

Worth Taking Note
There are 100 types of fugu in the world, 50 in Japan, and 22 that are legal for preparation in Japan. Each type of fugu has its own regulations which say what parts can and can't be eaten. One wrong cut of the blade or, misunderstanding what kind of fugu you are preparing can be fatal. Japan is the only country with such detailed regulations and with a broad acceptance of eating fugu. How was it? The mix of the meat of the fish with its skin and leeks is divine. Wash it down with a glass of dried-fugu-fin sake (rice wine) and we are talking heavenly.


How was it?
The mix of the meat of the fish with its skin and leeks is divine. Wash it down with a glass of dried-fugu-fin sake (rice wine) and we are talking heavenly.


Yamaguchi Prefecture
Fugu from all over Southeast Asia (China, Korea, Hong Kong, etc) arrive in Shimonoseki. Not only is fugu imported but it is exported as far as NY. It is the fugu kingdom of the world.
Why did Shimonoseki became so central to fugu culture? Fugu was reintroduced first in Yamaguchi Prefecture in 1888 when ITO Hirobumi (the first prime minister of Japan) visited Shimonoseki. Tasting the delicious flavor of fugu, he moved to have fugu made legal in Yamaguchi Prefecture. Unlike before, fugu became legal but with certain conditions (ie. place, license, type of fugu, way of preparation etc).



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