Try our specialty products
In this section, we showcase seasonal Fukushima products, recipes, unique ways to enjoy Fukushima food from our producers, and some of the beloved comfort foods of the local people.
A favorite of monkfish producer Ken Suzuki!
Half a head of Napa cabbage
One Japanese leek
One bunch of hotpot greens (shungiku, mizuna, etc.)
Four or five raw shiitake mushrooms
One block of tofu
Miso to taste
Tablespoon of sake
Use a knife to pound and mince the liver. Lightly cook it in the hotpot.
Mix the miso with the kelp broth, add the sake, and add water to dissolve.
Add the monkfish meat and bony pieces and heat through.
Add the pre-chopped Napa cabbage, leek, hotpot greens, carrots, shiitake mushrooms, and tofu. Simmer.