Hyogo’s World-Class Seafood: Oysters, Clams, and Pufferfish

写真 1(1)Murotsu Clams and Oysters

The town of Murotsu (in Tatsuno) has some of Japan’s best clams and oysters and also some stunning views. Thanks to the nutrient rich currents flowing through the Seto Inland Sea and the Ibogawa River, locally farmed Murotsu clams and oysters grow to plump perfection up to two years faster than those in other areas of Japan.写真 2(3)

写真 2(1)The Murotsu “Michi-no-eki” restaurant serves some mean seafood in various styles ranging from boiled to sashimi. Also, the Murotsu Michi-no-eki sells souvenirs and commands an excellent view of the shore below.写真 2写真 1(3)Three-Year Torafugu (Tiger Globefish)

The Three-Year Torafugu (a type of pufferfish called the tiger globefish) is perhaps Hyogo’s most unique seafood offering. The Three-Year Torafugu is unique for several reasons.写真 3(1)First, it does not contain any poison. Pufferfish (called fugu in Japanese) are of course famous for their culinary riskiness –one poorly-prepared fish leading to a quick death. More specifically, pufferfish don’t naturally produce toxins; they instead absorb the toxins from the food they naturally eat. However, the fish-farm-raised variety is fed a steady diet of non-toxic feed, so it does not become poisonous.写真 5Second, compared to other fugu, three-year torafugu are known for being raised to a large, plump size in the course of three years. The fugu farmers in Fukura (try saying that three-times fast) faced stiff competition from cheaper fugu suppliers, so they developed ways to raise the fugu for a longer period of time, making them the top quality fugu in the world.写真 5(1)Third, three-year torafugu are a great source of protein, collagen, and DHA –while also containing very little fat. To check ‘em out at the source, look at the restaurants around the town of Fukura in the southern tip of Awaji island. You can try three-year torafugu in hotpot tecchari, sashimi tessa, and fried versions –some of the world’s rarest and best cuisine.写真 4(1)

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