Fuku (Pufferfish) Day

What Is Fuku (Pufferfish) Day?

February 9 is "Fuku (Pufferfish) Day," established in 1980 by the Shimonoseki Fuku Federation based on the wordplay "fu (2) ku (9)." In Shimonoseki, Yamaguchi Prefecture, famous for pufferfish, fugu is called "fuku," a word that echoes "good fortune"; it is also said to avoid "fugu" sounding like the word for misfortune. This is a wonderfully auspicious day dedicated to spreading the deliciousness of fugu and wishing good fortune to everyone who enjoys it.

Shimonoseki's Pride: The Name "Fuku"

Shimonoseki calls fugu "fuku" for luck, since the word echoes "fortune." The city's Haedomari Market handles one of the largest volumes of fugu in Japan. At the end of the season, on April 29, the market holds the "Fuku Kuyosai," a memorial service for the fugu caught that year, releasing young fish into the Kanmon Strait.

A Forbidden Fish, A Beloved Tradition

Pufferfish was once considered so dangerous - due to its toxin - that Toyotomi Hideyoshi issued an order banning its consumption. The ban continued into the Meiji era, but Hirobumi Ito enjoyed fugu at the Shimonoseki restaurant Shunpanro, and in 1888 the ban was lifted in Yamaguchi Prefecture, making Shunpanro the first officially licensed fugu restaurant. We can safely enjoy fugu today thanks to generations of skilled artisans.

An Art for All the Senses: Fugu Cuisine

The joy of fugu cuisine lies in its delicate flavor and beautiful presentation. "Fugu sashimi" (tessa), sliced so thin you can see the pattern on the plate through it, is a testament to a chef's masterful knife skills. Then there's "fuguchiri" (tetchiri), showcasing the fish's plump texture, crispy fried fugu, and a final rice porridge (zosui) packed with concentrated flavor - savoring every last drop of "fuku" is the true pleasure of this day.

A Delicate Flavor

Fugu flesh is low in fat, high in protein, and low in calories. The skin is rich in collagen and has a distinctive jelly-like texture. Its light, refined umami pairs perfectly with ponzu and condiments.

Highlights for Savoring Fuku (Pufferfish)

• The fragrance of hire-zake: The aroma of slowly grilled fugu fins infused into hot sake lets you feel winter with all five senses.
• The rich depth of shirako: Savor the melt-in-the-mouth sweetness often called "a jewel of the sea."
• Appreciate the artisan's skill: Chrysanthemum and peacock arrangements showcase traditional Japanese visual artistry.
• The art of ponzu: Homemade ponzu sauce, often made with bitter orange (daidai), highlights fugu's delicate flavor.
• Finish with zosui: A rice porridge made from the broth that has absorbed all the flavors - the ultimate finale of "fuku."

The Taste of "Fuku" as the Season Nears Its End

Fugu is considered a winter delicacy, and February is still well within its season. Gathering with family and friends around a warm tetchiri hot pot during this lingering cold creates a kind of "fuku" - happiness - that's hard to replace.

Tips for Enjoying Fuku Day

• Treat yourself by booking a proper fugu course at a trusted specialty restaurant
• Order a fresh "fugu set" from a producing region like Shimonoseki and share "fuku" at home
• Get some fugu fins and make a fragrant batch of hire-zake to enjoy at home
• In the spirit of "fuku = fortune," share a small gift or kind word with someone close to you

May Fortune Come With Every Exquisite Bite

Fuku Day is a day where the depth of Japanese cuisine meets people's heartfelt wish for happiness - a reward for surviving the harsh winter and a moment of anticipation for the spring ahead. On February 9, enjoy the clean, deep flavor of fugu and invite plenty of "fuku" into your heart. May your table be filled with warm smiles and a happy aroma.