High-end Japanese Restaurant Natural Tiger Pufferfish Course- Japanese home cooking class in Tokyo
The natural tiger pufferfish, a representative luxury fish of winter, is primarily in season during winter. The most delicious period is from mid-October to late March, with January and February offering the best flavors. During this time, the cold weather tightens the flesh and increases its fat content. Since returning to Japan, our family has looked forward to this seasonal luxury meal once a year.
Tiger Pufferfish（河豚）Course Menu:
① Appetizers: Served at the beginning of the Japanese course to stimulate appetite.
Appetizers- Authentic Japanese cuisine
② Sashimi (tessa): Typically enjoyed with ponzu sauce, green onions, and grated daikon radish.
Sashimi-てっさ- Authentic Japanese cuisine
③ Shirako(白子): The pufferfish milt, known for their rich flavor. Can be enjoyed with ponzu sauce or grilled.
Shirako-白子- Authentic Japanese cuisine
④ Karaage (deep-fried): Characterized by its crispy exterior and juicy interior. Cooking with the center bone allows for a fuller taste experience.
Karaage- Authentic Japanese cuisine
⑤ Hot pot (tecchiri): A winter staple, perfect for warming the body. The pufferfish's white meat has a firm texture but becomes tender and sweet when cooked in the pot.
Hot pot-てっちり- Atuthentic Japanese cuisine
Here, vegetables such as shungiku (chrysanthemum leaves), shiitake mushrooms, and napa cabbage are added. I forgot to take a photo….
⑥ Rice porridge（雑炊）
In Japanese cuisine, this practice is common and involves using the remaining flavorful broth from the hot pot to cook rice, creating a savory porridge. This dish is known as "zosui" or "ojiya" in Japanese.- Authentic Japanese cuisine
How to Enjoy:
Pairing with ponzu: Tiger pufferfish sashimi pairs excellently with ponzu sauce. Its low-fat content allows for a refreshing taste. Squeezing a mandarin orange over it adds a mellow flavor.
Utilizing condiments: Adding green onions or grated daikon radish enhances the flavor. Wrapping thin slices of green onion with the sashimi is particularly delicious.
Fugu(河豚) was highly praised by Kitaoji Rosanjin, who said, "There is no greater delicacy than fugu." This annual luxurious family meal will surely become a wonderful memory.
Pease book from here.
