山口県·海鮮
Fukunabe (Tetchiri)
In a steaming pot, white morsels of fish and vegetables dance together. The elegant broth, seeping from the bone-in pieces, blends smoothly with ponzu sauce, warming you to your very core. It is said that the name 'Tetchiri' originates from 'Teppo,' another name for pufferfish. This is a clever play on words, likening the fatal impact of its toxin to being hit by a gun (teppo). In Shimonoseki, this dish is called 'Fukuchiri' and has been cherished as a lucky charm that brings good fortune. A classic way to end the meal is with zosui made from the remaining broth; the rice, having absorbed all the umami of the fuku, is irresistible. Accompanied by 'Hire-zake'—hot sake infused with a toasted fin—this is the ultimate feast to savor in Shimonoseki during winter.
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