大分県·特産品
Usuki Fugu (Pufferfish)
Slicing the flesh so thin that the pattern of the plate shows through, then lightly dipping it in ponzu—or so you might think, but in Usuki, thick slices are also a tradition. When you bite into a piece with its plump elasticity, the elegant umami of the pufferfish gently overflows. Usuki is a charming castle town often told, "If you want to eat fugu, go to Usuki." The Tiger Pufferfish (Torafugu) raised in the fast-flowing Bungo Channel has remarkably firm flesh. Because the freshness is so high, the Usuki style is to cut them thick rather than into thin slices. This allows you to fully enjoy both the texture and the umami. Thinly sliced sashimi, crispy fried karaage, flavorful fugu-chiri hot pot, and fragrant fin sake (hire-zake). It is a supreme winter feast to be enjoyed in an atmospheric traditional restaurant.
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