Umi to Nihon Project Public Relations Office 20 restaurants in Shimonoseki collaborate to offer a new menu using “Sabafugu”! Shimonoseki Fuku Revolution has been lifted! FUKU week was held

Sea and Japan Project Public Relations Office
20 restaurants in Shimonoseki collaborate to offer a new menu using “Sabafugu”! Shimonoseki Fuku Revolution has been lifted! FUKU week was held
November 5th (Sat) to 12th (Sat), 2022 [Various locations in Shimonoseki City and Toranomon, Tokyo]

Sea feast regional model in Shimonoseki (General Incorporated Association Sea and Food Culture Forum) will be held from November 5th (Sat) to 12th (Sat), 2022, entitled “Fuku Revolution Ban! FUKU Week”, using mackerel blowfish. We collaborated with 22 restaurants, mainly restaurants in Shimonoseki City, to develop menus, and offered each restaurant’s original mackerel FUKU frit as a limited-time menu. This event is part of the “Nippon Foundation ‘Sea and Japan Project'” that connects people through the sea in order to pass on the rich and beautiful sea to the next generation.
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Campaign overview
The Sea and Food Culture Forum, a general incorporated association, co-sponsored with the Nippon Foundation “Sea and Japan Project” for a week from October 10 (“Toto” = fish day) to October 16. has been held. In the “Umi no Gochiso Project in Shimonoseki”, we changed the period according to the season of the desert pufferfish, and as a spin-off project of this “Umi no Gochiso Week”, we offered a development menu using the desert puffer as a limited-time menu. .
■ Period: Saturday, November 5, 2022 to Saturday, November 12, 2022 ■ Venue: Various locations in Shimonoseki City and Toranomon, Tokyo ■ Cooperating stores: 22 stores providing 2,300 meals
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*This flag is a landmark.
(Shimonoseki City)
Kushiage Hannari Chayama / Sushi Hinoki / Bleu Etoile / Taiheiraku Main Store / Japanese-European Creative Cuisine “HIWA-AN” / Yufuku Ryokan / Aloha Dining Menehune /
Fugu Kaiseki Garden / Teppanyaki Dining Showa / Menkoubou Ramen Ichi / Ville Saison U /
Japanese restaurant Kogushiya / Uomasa Honjin / Ichiba no Yoko / Fuku and Choshu cuisine Katsumoto /
Mimosusogawa Annex / Umaimonoya Ren Main Store / Umaimonoya Ren Yume City Store / Soba Goodwill /
Meat x 2 cafeteria USAGI / Ichiju Sansai Usagi Chaya
Firewood fire paella specialty store EL TRAGON
Learn about changes in the sea around Shimonoseki through the Pacific blowfish Until now, mackerel blowfish has been valued as a cheap blowfish and used in various menus, but its existence has not been specified on the menu and has been lumped together as “fugu”. Like this project, it was the first attempt in Prefecture to collaborate with restaurants with “Sabafugu” as the main item, and to highlight it by specifying it on the menu.
During FUKU Week, we will distribute “Fuku Cards” to promote interest in the change of fish species occurring in the sea near Shimonoseki together with limited menus. I feel I was able to convey what was happening.
In the future, we will continue to convey the deliciousness of the delicious and inexpensive pufferfish, while also raising awareness about the marine issue that the catch of tiger puffer has decreased in Prefecture and that the pufferfish has changed and is moving northward, using fuku cards, SNS, and the WEB. I’m going to tell you about the mackerel blowfish.
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Bringing excitement together with local communities and restaurants Mackerel puffer, which is not as well known as tiger puffer, has a small amount of frozen stock and could only be provided in the wild. This year’s FUKU Week was held thanks to the efforts of the
fishermen’s cooperative association and restaurants, such as securing 450 kg of mackerel blowfish, wonderful mackerel blowfish menus by restaurants, and announcements on SNS. We were able to provide approximately 2,300 meals in one week.
The various menus were very well received by customers, and through this project, we received happy feedback from people involved in restaurants, saying, “It gave me an opportunity to think about the marine environment.”
There are many possibilities for “Sabafugu”, which turns into a rich menu that unfortunately we cannot post all the pictures. We would like to work together with the locals to help them enjoy various menus of the Pacific blowfish, and at the same time, think about why the number of blowfish is increasing and what is happening in the waters near Shimonoseki.
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-Organization Profile-
Organization name: Regional Model of Seafood in Shimonoseki (General Incorporated Association Sea and Food Culture Forum)
Activities: Seaside Feast Regional Model in Shimonoseki is a project planned and operated by local people and companies who want to revitalize the town. In Shimonoseki, puffer fish is called fuku (fortune), and as one of the industries that Shimonoseki supports, puffer fish and citizens have been connected. We aim to revitalize Shimonoseki by focusing on the various blowfish that have been eaten in Shimonoseki.
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The Nippon Foundation “Sea and Japan Project”
The sea supports the lives of Japanese people in various ways, and sometimes gives us peace of mind, excitement, and inspiration. This is an all-Japan project in which children and people all over the country see the current state of environmental deterioration in the sea as something that belongs to them, and spread the circle of action to pass on the sea to the future. is.

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