🍱 Fugu no Karaage

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.