Savoring Blowfish, a Wintertime Favorite, on the Island of Himakajima♪

Reachable in around an hour from Nagoya by Meitetsu train with a transfer to Meitetsu Sightseeing Boat -- Himakajima, the island closest to Nagoya, enjoys a rep as one of Japan's most copious producers of fugu -- "blowfish." And besides fugu, you can also enjoy octopus -- another local specialty of the island -- as well as other fresh marine fare!

Himakajima Blowfish
Fugu-fishing on Himakajima is said to have a history of over a century, and the most typical way the fish are caught is by long-line fishing.
To keep from injuring the valuable blowfish, they're hooked and reeled in one by one.

When fugu season opens, around 70 fishing boats set out from port. They use rope lines that have fishing hooks at evenly spaced intervals, and these lines are very long, stretching for several kilometers. They're submerged to the sea floor more than 40 meters down, then after some time they're hauled up. As the line is slowly reeled in, the puffed-up blowfish make their appearance. The caught fish have their sharp teeth removed so they won't bite and injure one another, then they're placed in the boat's tank.

The blowfish that have been caught with such attentive care are prepared by the deftly wielded knives of a trained and licensed fugu chef, and made into fugu yubiki (parboiled skin), fugu sashimi, fugu chiri-nabe stew, deep-fried fugu kara-age, and many other dishes. There's a whole range of things you can enjoy. Fugu sashimi is a true test of the chef's mastery! The fish's flesh is sliced so thin you can see the plate's pattern through it, and arranged in the form of a crane or a chrysanthemum blossom with the utmost artistry and skill, becoming a delight for the eye as well as the tongue. On Himakajima, they're so enthusiastic about blowfish they even have a tessa-sashimi arrangement contest.

Himakajima Isn't Just Fugu!

The area around Himakajima is known as a treasure-trove of seafood, thanks to complex sea currents and the nutrient-rich fresh water of the Yahagi River that empties into the area. Among the items produced, one year-round mainstay is octopus -- you can relish its tasty flavor in every season. Octopus from Himakajima is distinguished by a sweet flavor, and by staying soft when boiled. Along with boiled octopus, you can enjoy a full-course meal of octopus that also includes sashimi, kara-age, shabu-shabu, sunomono vinegar marinade, and more. Other fresh seafood is also landed throughout the year. Here you can savor dishes prepared to give full play to the intrinsic flavors of the ingredients and bring out their full deliciousness.

Sightseeing on Himakajima

Himakajima is famed for octopus and blowfish, and when you get off the ferry after reaching the island, you'll see one of two giant octopus monuments: either Nisshy at the West Port, or Gasshy at the East Port. Heart-shaped symbols are hidden in these monuments, so do be sure to look for them! There's also a novel police substation with an octopus-themed facade, and as you roam about the island, you'll spot octopus and fugu manhole covers everywhere. Other of the many things worth checking out are the big Sweetheart Swing located on a high point not far from East Port, and another rise that offers a view of Shinojima, the island next to Himakajima.

You can enjoy sightseeing on Himakajima by a leisurely stroll or by rental bicycle, so do take the chance to visit the island!

Note: All photos are dramatizations.

Check out this website: https://www.himaka.net/