Fuku Sashi | Our Regional Cuisines
RECIPE
Ingredients (4 servings)
- Fugu (minced fugu)
Please be sure to use only minced fugu prepared by a licensed fugu chef. 200g
How to cook
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1. Cut the fish into 3 pieces.
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2. Cut off the muscle (red part).
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3. Remove the skin.
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4. Split into two.
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5. Cut the flesh with a knife at a slight angle to thinly slice the fish, and place on a plate.
Add grated maple leaf, small green onions, and other condiments of your choice, and serve with ponzu (Japanese sauce made from ponzu citrus juice). (not included in the quantities).
Recipes vary depending on the region and home.

Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516