Awajishima 3-Year Torafugu (Tiger Puffer) (Hyogo): season, origin and where to buy

Seasonal calendar

It is in season from about November to March, with the catch peaking in December.

Timing shifts with the weather and conditions in each region.

Official registration details (MAFF)

The registered description as published by the Ministry of Agriculture, Forestry and Fisheries.

Characteristics

Compared to ordinary cultured Japanese puffers, Awajishima 3nen Torafugu are 1.5 to 2 times larger and traded at higher prices because consumers highly recognize them for their firm flesh, pleasant chewiness, and rich taste. With an increase in tourists visiting for Torafugu, it has become a representative brand of Awaji Island in the winter.

Link with the production area

Through the concerted efforts of fishermen in tackling the challenging three-year cultivation process, long-term farming techniques have improved. In addition, ongoing promotional activities have been carried out in collaboration with various stakeholders in the region, including tourism, accommodation, and food service industries, leading to the first successful commercialization of 3nen Torafugu in Japan. The swift currents of the Naruto Strait, known as the fastest in Japan, increase the Trafugu’s activity levels, thereby enhancing the quality of its flesh.

Characteristics and link with the area: Ministry of Agriculture, Forestry and Fisheries website (https://www.maff.go.jp/e/policies/intel/gi_act/register/250701_2.html)

Where to buy

As a rule, only products that meet the registered standard may use a GI name (with exceptions such as prior use). Check for the GI mark and the place of origin to tell it apart from ordinary products with similar names.

Find on furusato nozei (opens in a new tab)Find online (opens in a new tab)

These links go to Japanese-language shops; check whether they ship overseas.

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FAQ

Tiger puffer raised in Fukura Bay on Awaji Island, Hyogo, through a demanding three-year farming process. The fish grow 1.5 to 2 times larger than typical farmed tiger puffer, and the swift currents of the Naruto Strait give them firm flesh and a rich taste. It is a signature winter specialty of Awaji Island.

Awajishima 3-Year Torafugu (Tiger Puffer) is produced in Fukura Bay, Awaji Island, Hyogo Prefecture.

Awajishima 3-Year Torafugu (Tiger Puffer) is in season (harvested or shipped) in Nov–Mar. It is in season from about November to March, with the catch peaking in December.

Look for it via furusato nozei (hometown tax donation) and online shops. Check the GI mark and the place of origin before you buy.

Awajishima 3-Year Torafugu (Tiger Puffer) was registered as a Geographical Indication on January 29, 2024 (Registration No. 144). The registered producer group is Fukura Fisheries Cooperatives.