Niihama Fuguzaku
At a glance
| Name | Niihama Fuguzaku (Fuguzaku) |
|---|---|
| Prefecture | Ehime |
| Region | Shikoku |
| Type | Chopped pufferfish flesh and skin with liver, scallion and ponzu |
What is it?
Fuguzaku mixes chopped licensed-prepared pufferfish flesh and skin with scallion and wakegi, then adds rich kawahagi filefish liver, ponzu and momiji-oroshi for creamy, tart and resilient contrasts.
History and local context
A Niihama restaurant is credited with creating it around 1939 as a quick appetizer while guests waited for formal fugu courses. Zaku is explained by the brisk chopping and mixing action.
How to enjoy it
Mix the liver through only as much as desired and eat chilled in small portions. Order from a licensed fugu establishment; never use pufferfish liver, never clean fugu yourself, and use only safely sourced filefish liver intended for raw service.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Niihama Fuguzaku from?
It is associated with Ehime, in the Shikoku region of Japan.
What kind of food is Niihama Fuguzaku?
This guide classifies it as chopped pufferfish flesh and skin with liver, scallion and ponzu. See the overview for its defining ingredients and texture.
Can I order Niihama Fuguzaku online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
Search Rakuten Japan using the original Japanese food name. Search results and product pages may be available only in Japanese.
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