SHIMONOSEKI ― In Shimonoseki, Yamaguchi Prefecture, which handles one of the largest volumes of Torafugu -- tiger puffer fish -- in Japan, the production of sun-dried fins used for hot sake with grilled fin, or fin sake, is at its peak.
After the fins are removed from the puffer fish and made odor free, they are dried in the sun for four to five days. Sakai Shoten, a puffer fish intermediate wholesaler in Shimonoseki, dries about 2,000 fins at a time by attaching them to boards and placing them under the sun. The company will ship them mainly to Tokyo and Osaka for the winter when it's best to enjoy this warm delicacy.
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