“Torafugu”, which is the most delicious among the edible Fugu (pufferfish) and is described as luxury food, is called the King of Fugu. In Fukui Prefecture, it has been farmed in Tsuruga city, Mihama city, Wakasa town, Obama city, Takahama town, and other cities/towns, and it is known both inside and outside the prefecture as “Wakasa Fugu.” The Wakasa fugu farms are the furthest North that pufferfish can be farmed in all of Japan. The seawater temperature is lower than other production areas, and Wakasa fugu which is raised in a mild cove has been firm-textured and has plenty of nutrients such as collagen, which works for beauty, and umami.
There are various ways to eat the Wakasa fugu. The beautifully arranged sashimi in a circular pattern “Tessa” is a staple of Fugu dishes, and taste along with condiments such as momiji oroshi (daikon with a chile pepper notched inside and then grated) and green onion. In addition, you can choose to eat fugu nabe “Tecchiri” made with fugu meat and vegetables, “Teppi (parboiled fugu),” “Yakifugu (grilled fugu)”, “Karaage (fried fugu),” etc. Hire-Sake, heated sake with a grilled blowfish fin added to it, is also popular.
Fugu is strongly know as a winter delicacy, but you can eat deliciously even in summer. In order to attract visitors by Wakasa fugu and promote the consumption and brandization of the fugu, Fukui Prefecture certifies accommodations in the prefecture where serve the Wakasa fugu as “Wakasa Fugu no Yado” which means Wakasa fugu inn. You can taste dishes using Fukui’s local specialty, Wakasa fugu, in these inns.