Fuku Shumai is a luxurious Japanese steamed dumpling made with premium tiger pufferfish. It generously incorporates the finest meat of the fish, its milt, and its skin, all carefully wrapped in a translucent dumpling wrapper with a pleasantly chewy texture.
The tiger pufferfish used in this specialty is raised in a land-based aquaculture facility developed by the manufacturer, Manbou, after many years of research. The facility is designed to raise the fish in conditions that closely resemble its natural habitat, producing pufferfish with qualities comparable to wild specimens.
One distinctive feature of Manbou’s aquaculture facility is its enormous pool, whose bottom is covered densely with sand. This arrangement recreates an environment similar to the seabed, allowing the pufferfish to rest by burrowing into the sand.
According to the manufacturer, resting in the sand stimulates the secretion of adrenocortical hormones. This helps the fish develop large, well-formed milt, said to be comparable in quality to that of wild tiger pufferfish. The carefully designed environment also prevents the unpleasant odor sometimes associated with farm-raised fish.
Fuku Shumai is especially delicious when served with Manbou’s ponzu sauce, made using daidai citrus from Itoshima. The refreshing acidity and aroma of the citrus complement the rich flavor of the pufferfish and bring out the dumpling’s delicate taste.
Manbou is also famous for its original Ika Shumai, or squid shumai, which is another popular specialty. The company’s experience in developing seafood dumplings is reflected in Fuku Shumai, a distinctive product that combines premium seafood ingredients with careful craftsmanship.