Aug 18, 2012 22:00:00

I tried to eat blowfish sashimi (Tessa) at 'Fukushoyu', a well-established soy sauce store with a history of more than 290 years

' Fuku soy sauce ' (525 yen including tax) from Otsuya was born about 40 years ago, saying that 'the taste of Shimonoseki's famous Fuku dishes can be easily enjoyed at home.' The specialty of

Daidai, which is a specialty of Hagi City in Yamaguchi Prefecture, is blended with in-house fermented and aged soy sauce so that you can enjoy the refreshing aroma of Daidai and the richness of soy sauce. Fugu is the best season in winter, but since I was able to obtain the natural texture of brown puffer fish, I decided to try it with 'Fuku soy sauce'.

Otsuya Co., Ltd. | Fukushoyu mail order (direct delivery) | Soy sauce brewing seasoning liquid made to order | Yamaguchi Prefecture | Shimonoseki City
https://www.ohtsuya-shoyu.com/

It looks like this and the content is 360 ml.

The picture of blowfish is a landmark. Although it is called 'soy sauce', this product is classified as 'ponzu soy sauce'.

It is characterized by the fact that it contains daidai juice, so you can enjoy a crisp taste. The point is that it is also scented with daidai oil.

How to use is also described properly. It is important to shake well before use.

This time, I decided to compare it with Mitsukan's Ajipon and Yuzupon. Looking at the three, 'Fuku soy sauce' is so dark that you cannot see the bottom of the container.

Click here for the freshness. It is a natural tiger puffer from Aichi prefecture.

With a beautiful transparent color...

It looks so good.

First of all, I will have 'Amipon'. Fugu has a light and sweet taste, and the elasticity of the body is so strong that when you chew it, you will hear a “smooth” sound. 'Amipon' also contains citrus juice, but it has a rather sweet taste, and when you put it in your mouth, the taste remains quite strong, so to enjoy the soft sweetness of blowfish I got the impression that the taste was too strong.

Next is 'Yuzupon'. The fruit juice of Yuzu enhances the sweetness of the body, and is compatible. The refreshing acidity of the yuzu leaves the aftertaste refreshing, so the next bite will feel fresh again. Apparently, those with a strong citrus-like acidity fit better with blowfish.

The final is 'Fukushoyu'. At first, you can feel the sourness of the fruit juice, which is stronger than that of 'Yuzupon', but you can enjoy the deep umami taste of the puffer fish as it tastes lightly. As the sourness is strong, the sweetness of the contrasting blowfish seems to be stronger.

I also had a bath with hot water, so I also tried it with 'Fukushoyu'.

It has a crunchy texture and excellent crunchiness, and the taste of this black skin has a strong blowfish flavor, but the sour taste of 'Fuku soy sauce' is effective and it is refreshing.

The inner part of the endothelium, which is close to the body, contains a lot of gelatin, and the texture is soft and soft. The taste is refreshing and the crisp flavor of 'Fuku soy sauce' adds depth to the taste.

'Fukushoyu' has a considerably stronger acidity than products such as ponzu vinegar that contains ordinary yuzu fruit juice. Therefore, it is recommended for people who like citrus-based sour seasonings. It seems to be compatible with yufufu, gyoza, and bonito seaweed in addition to blowfish dishes, so this may be used for hot pot dishes.