FUGU NOKO OIL is a fermented food only available in Ishikawa Prefecture! FUGU NOKO OIL

  • Ishikawa
  • Eating
Fugu no ko" is a fermented food culture of Kaga, and only Ishikawa Prefecture is allowed to produce it. Since it is the internal organ of the blowfish, even though it is highly poisonous, it can be made non-toxic through a unique traditional process, the mechanism of which has not yet been clarified.
Image courtesy of Ishikawa Tourism Federation
It is believed that microorganisms break down the poison during fermentation while the blowfish ovaries are pickled and cured in salt for more than three years, but since this has not been scientifically elucidated, it is said to be a miracle food that can be eaten only by continuing to follow the traditional method.
Image courtesy of Ishikawa Tourism Federation
The best way to eat it is to remove the bran and slice it thinly over rice, or make chazuke (rice with green tea), and because of its salty taste, it is also recommended as a snack with sake.
Image courtesy of Ishikawa Tourism Federation
Since this delicacy is only produced in Ishikawa Prefecture, we encourage you to try it, and we recommend this "FUGU NOKO OIL" as a souvenir!
The "Inspected Certificate" from the Ishikawa Pufferfish Processing Association is proof that you can enjoy this product with peace of mind!
Fugu nooko oil is made from confit fish roe and marinated in oil. It is packed in a bottle and can be stored at room temperature, making it a perfect souvenir. It can be added to pasta, tofu, or cheese to make an easy snack to go with your drinks! Please buy some when you see it!
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