The Origin and Meaning of the Name “Tecchiri”
The unusual name tecchiri is associated with the poisonous nature of fugu. In Kansai, fugu was once known as teppo, meaning “gun,” or the shortened form tetsu, because its poison could be fatal if someone was poisoned by it.
This terminology is thought to have been used as a euphemism during a period when samurai were prohibited from eating fugu in the Edo period. The name tecchiri is said to have been formed by combining this nickname for fugu with chiri-nabe, a style of hot pot in which ingredients are simmered in broth.
How to Enjoy Fugu Hot Pot
Fugu hot pot is also called fugu-chiri. Slices of fugu are simmered together with vegetables and tofu in a traditional Japanese earthenware pot, using a kombu-based broth.
As the fugu cooks, its savory flavor is released into the broth, creating a richer and more flavorful soup. Ponzu is the most common dipping sauce, while some styles of Edo cuisine use a sweet-and-savory seasoning made with soy sauce and sugar.
Finish with Fugu Zosui
After enjoying the fugu and other ingredients, the remaining broth can be used to make fugu zosui, a Japanese rice porridge-style dish.
Season the remaining soup with salt, add cooked rice, and bring it to a gentle boil. Finally, stir in beaten egg to create a comforting dish that makes full use of the rich flavor left behind by the fugu.
Zuboraya: A Former Osaka Fugu Institution
Zuboraya was once a famous fugu specialty restaurant with locations in Osaka’s Shinsekai and Dotonbori districts. Founded by a husband and wife team in 1920, it became one of Osaka’s best-known destinations for fugu cuisine over the course of nearly a century.
The restaurant was loved by both local residents and visitors for dishes such as tecchiri and tessa, the latter being thinly sliced raw fugu sashimi. However, the restaurant closed permanently on September 15, 2020, following the impact of the COVID-19 pandemic.
The Giant Fugu Lanterns That Became Osaka Symbols
Both Zuboraya locations were once decorated with enormous lanterns shaped like tiger pufferfish. These distinctive three-dimensional signs became familiar symbols of Osaka and were especially associated with the lively atmosphere of Shinsekai and Dotonbori.
The lanterns were approximately 5 meters long and 3 meters wide, suspended outside the restaurants as though floating above the street. Visitors often took photographs with the giant fugu lanterns and Tsutenkaku in the background as a memorable image of Osaka.
Fugu Varieties and the Best Season
There are many varieties of fugu, and their seasons and flavors differ. Several types are commonly associated with Japanese fugu cuisine.
Tiger Pufferfish
Tiger pufferfish (torafugu) is regarded as one of the finest types of fugu. It is known for its firm texture and rich umami flavor.
Silver Pufferfish
Mafugu is considered a flavorful variety following torafugu in quality and is generally more affordable.
Shosai Fugu
Shosai-fugu is another relatively affordable variety and is often prepared as fried fugu, among other dishes.
When Is Fugu in Season?
Fugu is generally associated with the autumn-to-winter season. During winter, the flesh becomes firmer and its flavor becomes more pronounced.
For those who want to enjoy fugu as tecchiri, winter is traditionally considered an ideal time to experience this warming hot pot.
Experience Osaka’s Fugu Tradition
Tecchiri offers a distinctive taste of Kansai food culture, combining firm-textured fugu with vegetables, tofu, delicate dashi, and refreshing ponzu. The meal can be enjoyed slowly around a shared hot pot and finished with a flavorful bowl of fugu zosui.
For travelers exploring Osaka’s traditional cuisine, fugu dishes such as tecchiri and tessa provide an opportunity to discover one of the region’s long-established culinary traditions.