【創業1929年】ふくの全てを堪能。大女将自らが鍋のメンテをしてくださり感激！ : Tako Yasu

First visit on the evening of January 19, 2022 Founded in 1929. A ``fuku'' store that represents Osaka. For a full course of fuku in the 20,000 yen range, you can add salt-grilled milt, fried chicken, and sashimi as individual items. For deep-fried chicken, we use 2 kg of fufu cut into pieces, and for the hot pot, we use 6 to 7 kg of fuku. Enjoy everything from teppi, tessa, salt-grilled milt, fried chicken, sashimi, tecchiri, boiled fish, porridge, and fuku. All items are excellent. I was very impressed with the fact that the proprietress herself took care of the customers almost all the time, including maintaining the hot pots! Although we paid more than 30,000 yen, we were able to enjoy the best Fuku cuisine of our lives and have a blissful time. Before the coronavirus, the Osaka venue was crowded with Sekitori visitors in March. Since the location in Osaka has been revived and the coronavirus has moved to Type 5, I'm sure it will be crowded with visitors to Sekitori in March of this year ■Products I received [Alcohol] Large bottle of Asahi Super Dry 660 yen [Food] 01te Ponzu Pickled Pino & Quail Yolk 02 Tessa Green onion, grated maple leaves, chives 03 Salt-grilled milt & vinegared oranges & ginger 5,500 yen It's flavored with coarse salt, so just squeeze the vinegared oranges 04 Deep-fried chicken 4,400 yen The deep-fried chicken cut into pieces is a specialty. A standout dish 05 Sashimi 2,200 yen 06 Tecchiri Parts are meat, warbler (mouth part), diaphragm Ingredients are chrysanthemum, Tamba shimeji mushrooms, enoki mushrooms, tofu 07 Boiled fish 08 Zosui & Namba green onion The soup stock is rich and pleasing to the palate Pickles (salted kelp, Chinese cabbage) ) 09 Ripe melon that serves warm hojicha. Made in Fukuroi City, Shizuoka Prefecture Chilled portions for each person for each person Bill 35,800 yen Change was given in pin tags It's a long-established store and is beautiful <Visit record> ■Date/Time/Crowd status ・January 19, 2022 18:56 ・Entered because I had made a reservation No waiting - Guided to a small private room with a partition on the left side of the entrance - Stayed for almost exactly 90 minutes ■Situation - Cloth towels - Table top with a gang, toothpicks ■Toilet, etc. - Left side of the entrance - Unisex. Western style. Made by TOTO ・Muse hand soap Automatically sprays when you hold your hand ・Paper towels and hand gel available ・There is a small room for smokers near the toilet ■Episode According to the landlady, during the war, they were evacuated to Nara and lived in barracks. Mr. Koji Kimura, the third generation, acted calmly during the fire at the Yunagi 1-chome apartment complex on November 21, 2012 at 21:10, and was presented with a letter of appreciation from the Osaka City Fire Department Chief (February 2024) 19th) Average rating: 4.01, 124 reviews. 3.77 6 My Reviewers. 4.48 <Reference> Fukuno Shiori ■Greetings from Koji Kimura, the third-generation owner Our restaurant specializes in fuku, conger eel, and kueh dishes, and has been trained in authentic traditional techniques by three generations of parents and children. The famous "Fuku" must be a live "Fuku". Our store has been carefully selected with the motto of allowing you to enjoy the true taste of fuku, and our unpretentious freshness and orange vinegar ``teppi'' (fuku skin) are made using a family secret method and refined with tradition and style. , we are serving everyone in Fukudori. Please take a look at "Fuku no Shiori" and enjoy "Fuku" with new knowledge. 01 Story about calves In the past, calves were often written as ``maji'', but now the character ``fugu'' is generally used. The name ``Mako'' was probably used because the belly part of the fish is the most beautiful and delicious, but why is it labeled with the word ``kawa'' even though it can be caught in the sea? It is said that the character for ``Fugu'' was created in China, where the kanji character originates, and that it has existed since ancient times in rivers such as the Yangtze River. There is also a theory that the character for ``pig'' comes from its appearance, and another theory that the word ``buta'' comes from the name ``pig'', which refers to a pig's cub and its good taste. In any case, the name seems to have come from the fact that it is caught in the river and resembles a pig in many ways. The oldest record found in China, where it originated, is in the ``Shanhai Ching,'' which is said to be an old geographical book in China. "If you eat it, you will kill someone," and it is said that today's "fuku" is also called "red salmon." In addition, there are approximately 200 different kanji names that refer to Fuku. Along with the kanji characters, there are various names in our country as well. In addition to "Fuku," "Fugu," and "Fukuhe," there is also "Teppo," which is often used today, and is abbreviated to "Tecchiri" and "Tessa." This "Teppo" means a gun. There is a theory that this is because if you get hit by it (if you get poisoned) you will definitely die, and another theory is that because old matchlock guns rarely hit, ``Fuku'' also rarely hit. One example of this theory that is not true is ``Tomi'', which is used in Choshi. This name seems to come from the fact that "tomikuji" is rarely found. In Shimonoseki, it is called ``fuku'' and is not ``cloudy''. They stick to the word "Fuku" because they believe that "Fuku" means good luck and "Fugu" means bad luck. 02Fukunosashimi Among sashimi, there is nothing more delicious than Fukunosashimi (tessa). It has a light and elegant taste that you will never get tired of even if you taste it every morning or evening, and it can truly be called the king of fish. The best one is tiger fuku from the Suonada Sea. Also known as honpuku, it has white pelvic fins and is commonly called ``shiro'', while those with black pelvic fins are called ``kuro'' and have a slightly reddish flesh. As for sashimi, white is much better than black, and it can be said that females are better than males. Also, seasonally, it is said that the peak season for fuku starts on the equinox in autumn and ends on the equinox in spring, but the peak season for inland marine species is from October to early December, and from December to eastern China. When there is a lot of seafood and it is on the equinox, it is called ``Higan Fuku,'' and in summer, it is called ``Nagoya Fuku.'' Fuku is originally considered to be a ``winter flavor,'' but it's quite delicious even when eaten in the summer, and I think it all depends on how well you preserve the orange vinegar. Dry the Fukunosashimi, wrap it in a cloth made of Fukumusashi cloth and leave it for an appropriate amount of time to remove the moisture. It is thought that this is why there are cases where the character ``Nunomata'' is used in old books. In particular, when serving sashimi on a plate, instead of cutting the small pieces with a knife like normal fish sashimi, cut the sashimi as thinly as possible by pressing lightly with your fingers, and arrange each piece so that it sticks to the plate. Thing. What's more, we pay a lot of attention to our plates, and have always prioritized celadon plates. This was done to show the conscientious feeling that the quality of the meat could be clearly discerned in the color of the celadon, but the presentation on a brocade plate, where the fine patterns of the thinly ground meat could be seen through, was also a disgrace. It's incredibly beautiful. 03 Fukuchiri Along with sashimi, Fukunochiri is also enjoyed as ``tecchiri.'' The gathering around a hot pot and eating boiled food adds a touch of common folk warmth to the winter tradition, making it a favorite place for both body and soul. . Originally, hot pot dishes are one of the cooking methods that suit the tastes of Japanese people, but the refreshing taste of fukuchiri eaten with carefully selected orange vinegar is an exceptional thing that can be called an ancient Japanese recipe, and it is widely known throughout the country. By the way, it is. When fish connoisseurs eat it as sashimi, they prefer the belly of the fish, but the belly of fuku is not suitable for sashimi and is eaten as chichi. The part of the head and abdomen of the Japanese warbler is peeled off, and it is especially delicious.In Japan, Japanese warbler was even written as "Masu" in the old days, so it is assumed that there were connoisseurs from ancient times. It seems that many people still seek out the ``guts'' of calf, and they find that the bones of fresh, live calves still fall apart when they are eaten. Chiri has seasonal flavors such as shabu shabu-shabu and hot pot flavor of shungiku, tofu flavor, enoki mushrooms, and shimeji mushrooms, allowing you to fully enjoy the taste of Japan. The remaining soup is then used to make zosui (rice porridge), which further enhances the fuku's flavor and makes you appreciate it. If you have toppi appetizers, sashimi, chiri, zosui, and fuku fillet sake, you can have a full course of fuku cuisine. 04 Calf Toxic The body of calf toxin is called tetrodotoxin, and its toxicity varies depending on the type of calf, gender, and fishing season. In other words, there are significant individual differences in the toxicity of internal organs. There are more than 100 types of fuku in the world, and it is said that around 27 of them can be caught in the waters around Japan, and only about 12 are edible. The poison mainly affects the motor, visual, and central nervous systems, and is toxic enough to cause respiratory paralysis and a drop in blood pressure. There is some poison in the liver that can kill a person with just 2 milligrams. However, when it comes to tiger fuku and crow fuku, although the skin, skin and blood are non-toxic, our motto is to completely remove the internal organs.