Anori fugu is wild tiger pufferfish weighing at least 700 grams, landed primarily at Anori Fishing Port in Shima, Mie Prefecture. Renowned for its delicate flavor and prized texture, this local specialty is enjoyed in a variety of traditional Japanese dishes, including thinly sliced sashimi, hot pot, and deep-fried pufferfish.
Classic preparations include tessa, paper-thin slices of raw pufferfish skillfully arranged by the chef, and tecchiri, a warming hot pot in which pufferfish is simmered with vegetables. Another specialty is teppi, finely sliced pufferfish skin with a distinctive texture. Deep-fried fugu is also a popular choice, offering a deliciously savory flavor.
At traditional Japanese inns and restaurants in Anori, visitors can order a full-course Anori fugu meal featuring several parts of the fish. Depending on the menu, the experience may include fugu fin-infused sake, teppi, tessa, and tecchiri, allowing diners to appreciate the fish’s varied textures and flavors.
In recent years, restaurants in the area have also developed creative dishes that go beyond traditional recipes, offering new ways to enjoy this regional delicacy. The main season for Anori fugu runs from early October to early March, making the colder months an ideal time to visit Shima and savor freshly prepared wild tiger pufferfish.