Shimonoseki Fuku (Yamaguchi): season, origin and where to buy

Seasonal calendar

Traditionally in season from the autumn equinox to the spring equinox, at its best in winter.

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

Shimonoseki Fuku is a Torafugu rubripes (the Japanese puffer) of which poisonous parts are entirely eliminated and maximum freshness is preserved. Production of these high qualities puffers is possible due to highly sophisticated techniques of wholesalers.

Link with the production area

The eating tradition of the puffer fish began when Hirobumi Ito, a politician from Yamaguchi Prefecture and Japan’s first Prime Minister, officially permitted the consumption in the Meiji Period. Specialized knowledge and skills of checking and processing puffer fish have been long developed in this area, the main puffer fish market of the country.

Characteristics and link with the area: Ministry of Agriculture, Forestry and Fisheries website (https://www.maff.go.jp/e/policies/intel/gi_act/register/s19.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.

Buy from the producer group (opens in a new tab)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

Shimonoseki Fuku is migaki fugu: tiger puffer gathered from all over Japan, which intermediate wholesalers in Shimonoseki, Yamaguchi Prefecture and nearby keep alive in tanks or pens for a while (ikashikomi) to firm up the flesh, then skillfully clean and remove the toxic parts while keeping it fresh. In Shimonoseki, fugu is called "fuku."

Shimonoseki Fuku is produced in Shimonoseki City, Yamaguchi Prefecture, and Moji Ward, Kitakyushu City, Fukuoka Prefecture.

Shimonoseki Fuku is in season (harvested or shipped) in Oct–Mar. Traditionally in season from the autumn equinox to the spring equinox, at its best in winter.

Look for it via furusato nozei (hometown tax donation), online shops and the producer group's own shop. Check the GI mark and the place of origin before you buy.

Shimonoseki Fuku was registered as a Geographical Indication on October 12, 2016 (Registration No. 19). The registered producer group is Shimonoseki Karato Fish Market Intermediate Wholesaler Cooperative.