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[ 大阪 ] 玄品ふぐ Fugu Balloon Fish 河豚宴!

的展示窗則是 show 出這間店的河豚料理。

just outside of the restaurant.

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今天晚上就是吃這個啦!
Also this - examples of what you can order in this restaurant.

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我們當天的應該是個 set (套餐). 先上來的就是 sashimi 啦!左邊白白那個一片一片的就是河豚生魚片, 有點脆的軟度,超好吃!而且一點都不腥!  中間綠色的小碗裡面的是河豚的魚皮,也是超脆的,有點像蒟蒻.
I think we had a course (meal set). The first to show up on the table was the sashimi dishes. The white slices  to the left is the fugu sashimi. Very tasty and nothing like other fish sashimi you ever had before! The green bowl in the middle contains the fish skin cut in strips. It was very crispy; like the texture of konjac.
 

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再來超特別的就是這個 ひれ酒 (河豚鰭酒!) 裡面的酒是 sake, 然後服務生會在你面前把河豚的魚鰭給點燃讓它燒一下在後丟入酒裡&再用蓋子把它蓋起來. 然後你再打開時就會聞到一種烤魚的味道在酒裡! 很特別. 之後若那味道若太重可以把它拿出來 (不用一直泡在裡面.. 不過如果你要的話也是可以..)
The next interesting thing is the Hirezake (Japanese rice wine with burnt fugu fin). The waiter will "burn" the fin of the fugu in front of you and drop it into the sake then put the lid on. When you open it again, there'll be a pungent smell of a BBQ'ed fish in the sake. It's very special and one of those you either like it or don't like it thingy. Then you can take the fin out after some time if you want to.
 

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這個可不是一般的 tempura...右邊那個是"白子", 也就是魚類的精巢...!!! 這個好像也是河豚的..
This is not any ordinary tempura. The one to the right is actually the milt of a fish (probably fugu's?!)
 

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接著就是我們 DIY Shabu shabu! 自己煮! 透明的是河豚皮,其他除了很明顯是蔬菜豆腐&菇類以外,就是河豚肉啦!
Then it was time for our do-it-ourself hotpot!  On our table we had a basket with special paper and semi-clear broth in there for us to cook these (see below). The trasnparent slices are the fugu skin and the meat is the fugu meat! You could actually find quite a bit of those balloon fish thick  "spikes" when you eat it so need to be careful.

 

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服務員在你吃完火鍋料理後待一整盤的料理物來,在你面前開始用火鍋的湯底來煮泡飯! 首先把飯加進去後再加蛋&蔥花等等.
After we were done with the shabu shabu (hotpot), the waiteress came with a big tray of cooking ingredients to prepare The following dish. Basically she uses the broth that was used to cook all the veggies and fugu meat earlier as the base. Then poured steamed rice and eggs and some spring onions into it. 

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然後服務員會請你試看看是否ok, 這就是最後一到主菜啦!
Then the waitress will ask you to taste it to see if it's ok (salty enough or needs other adjustments).
Then this completes the set!

From the restaurant's website you can get some insight on the history of Torafugu (tiger puffer fish) Cuisine:

Pufferfish (“fugu”) has a long history in Japan as food, dating back to the Jomon era about 10,000 years ago from which fugu bones have been unearthed. During the Azuchi-Momoyama period (1598 - 1600), a significant number of samurai lost their lives eating fugu, which resulted in Toyotomi Hideyoshi, a feudal warlord, issuing a law prohibiting fugu consumption in order to prevent death by fugu poison.

Later, with the invention of miso paste and soy sauce during the Edo period (1603 - 1867) and the general development of Japanese food culture, fugu became increasingly popular and eventually, in the Meiji period (1868 - 1912), the prime minister at the time lobbied to lift the ban on fugu, having been so impressed by the delicacy. Since the 1940’s, upscale fugu cuisine has gained a place in the national cuisine, with the center of fugu culture being Yamaguchi and Osaka prefectures. Full fugu course meals spread and became popular across the country.


這間餐廳其實是連鎖的,所以不見得一定要在 Osaka 才吃得到. 詳情可上餐廳的官網.
The restaurant is actually a chain so you don't necessarily need to be in Osaka to have this. You can check out a list of their locations on the restaurant's website.


玄品ふぐ Genpin Fugu Puffer Fish Restaurant
W: http://www.tettiri.com
A:  阪府大阪市中央区難波1-1-13 (Namba, Osaka)



 

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