WINTER FOOD CHUGOKU / SHIKOKU
Fugu (Blowfish) Dishes
Fugu the blowfish is a classic luxurious fish that represents Yamaguchi Prefecture. This prefectural fish goes back long in history for its blowfish food in Shimonoseki city. This city is said to be the hometown of blowfish, because all the fresh natural blowfish and cultured blowfish are gathered from all over the country. Nearby this area, there are restaurants as well as factories that use this fish to market food and food products.
Tofu Chikuwa (dishes)
In general, Chikuwa is fishbase dish but Tofu Chikuwa can be found throughout the country which is a unique processed food from the Middle Eastern part of Tottori Prefecture. The method to prepare this dish is basically steaming a mixture of tofu and fish. The tofu used is cotton tofu and the fish usually used is ground fish meat. The flavor is very delicate, with a mild tofu aroma when you bite into it. It can be eaten on its own or dipped in ginger-soy sauce.
Kue Nabe (Longtooth Grouper Hot Pot)
Kue Nabe with a large 1 metre fish also known as a Longtooth Grouper Hot Pot dish. It is a high class phantom fish with a valuable price. The bird eye view of the bowl of Longtooth Grouper Hot Pot is as good as its greasy and delicious taste. The skin of the fish is rich in gelatine and plenty of collagen. Kue Nabe normally included kue, tofu, leeks, chrysanthemum leaves and enoki mushrooms. You also can enjoy the amazing taste of the soup stock with dissolved collagen around the skin.
Hamo Nabe (Hamo Hot Pot)
The word “Hamo” in Tokushima Prefecture is popular in Japan as the top nationwide hot pot dish. Main ingredient of this comforting dish is a ferocious fish. A contra from its daggertooth appearance, this fish gives off an elegant taste of sweetness in its Hamo Nabe Hot Pot dish. The time of Hamo Nabe is from June to July and November to December. The meat of Hamo gets better in these seasons and that’s the peak time to taste it.