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Fugu (Puffer Fish) Tasting Experience in Osaka
On a short celebratory trip to Osaka, I had the chance to enjoy a full-course meal dedicated to one of Japan’s most mysterious and luxurious foods—fugu, or puffer fish.
As you may know, fugu contains a deadly toxin and can only be prepared by licensed chefs in Japan. The fish was once so dangerous that it was nicknamed “teppo” (gun), since eating the wrong cut could be fatal. Yet even in ancient times, people risked their lives for its delicate flavor.
The meal included:
- Tessa (てっさ): Thinly sliced fugu sashimi. My personal favorite.
- Tecchiri (てっちり): Fugu hot pot with seasonal vegetables in dashi broth.
- Grilled and Fried Fugu: Served with ponzu or salt for different textures.
- Ojiya (おじや): Rice porridge made from the rich leftover broth.
- Hirezake (ひれ酒): Hot sake infused with charred fugu fin, lit on fire before serving—a unique and aromatic experience.
Fugu Dining in Osaka: Vibes and Visuals through photo






A short video of the flaming hirezake moment


てっさ・てっちり、ふぐ尽くしの@大阪
新年明けましておめでとうございます。
2024年、明るい気持ちで過ごせる一年でありますように✨
関西に訪れており、大阪にて、ふぐづくしのお祝いでした🐡✨
てっさの由来&メニューの内容
てっさ・てっちりの由来は、”鉄砲(フグの隠語・毒に「当たったら」…という)&刺身の”さ”/ちり(鍋の別称)”。
- てっさ:フグの薄造り。淡白ながら繊細な味わいで、個人的に一番好きな食べ方でした
- てっちり:フグと野菜の鍋料理。優しい出汁の旨みが広がります
- 焼きふぐ・唐揚げ:香ばしくジューシー、それぞれに違った魅力がありました
- おじや:鍋の出汁で締めのごはん。旨みが詰まった優しい味
- ひれ酒:炙ったフグのひれを日本酒に入れて点火。香り豊かで、非常に印象的でした
焼きふぐは初めてでしたが、これまた美味しくて感動!
リスクを冒しても美味しいものを追求してきた先人たちに感謝です✨
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