山口県·海鮮
Fuku Sashimi (Shimonoseki)
The slices are cut so thin that it might look as if large chrysanthemums are blooming on the plate. You pick up several translucent slices at once with your chopsticks, enjoying them with momiji-oroshi (grated radish with chili) and ponzu. In Shimonogi, pufferfish is called 'fuku.' It is said that this name was chosen as a good omen, avoiding the sound of 'fugu,' which is phonetically similar to 'fugu' (unfortunate/misfortune), and instead associating it with 'fuku' (good fortune). A turning point in making it publicly edible occurred in 1888 (Meiji 21) when the then-Prime Minister, Hirobumi Ito, tasted pufferfish at a restaurant in Shimonoseki and lifted the ban in Yamaguchi Prefecture due to its deliciousness. Because the flesh is highly elastic and difficult to chew if cut thickly, the technique of 'usuzukuri' (thin slicing) was developed. Shimonoseki is the distribution hub where most wild pufferfish gather. It is a piece of art on a plate, created by the craftsman's knife.
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