Fuguhire Zake (Hot Sake with Blowfish Tail)
![DSCN0299.JPG](http://farm8.staticflickr.com/7022/6726827481_a913bcbe82_z.jpg)
Back in Cupertino, Kuni (my pops) had a huge bag of fuguhire (dried blowfish tails) from Tsukiji market, which he is grills to make fuguhire zake. These tails are from the blowfish variety tora-fugu or "tiger fugu". Fuguhire zake is a common way to drink hot sake in Japan during the cold winters, at least amongst my father's generation (ojisan aka old men).
![DSCN0280.JPG](http://farm8.staticflickr.com/7174/6727166709_be63aeb852_z.jpg)
Kuni says that it is becoming harder to find these tails in Japan, and they are generally not for sale here in the States. The tora-fugu variety is of the highest quality.
Also, Kuni has his license to slice blowfish, did you know?
![DSC03436](http://farm8.staticflickr.com/7170/6727113827_f5dd430a37_z.jpg)
Anyhow, here's how he makes fuguhire zake for his restaurant, Sushi Kuni in Cupertino.
INGREDIENTS
A couple blowfish tails, and some cheap sake. Kuni emphasizes that you can use run-of-the-mill, non-premium sake here since you are going to warm it up.
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1. Pour about a cup of sake into a kettle.
![DSCN0283.JPG](http://farm8.staticflickr.com/7027/6726825979_0540b97d2b_z.jpg)
2. Heat sake on stove over medium heat. When steam begins to rise, turn it off.
![DSCN0284.JPG](http://farm8.staticflickr.com/7031/6726826191_7226dd7d21_z.jpg)
3. Take fugu tail with wooden chopsticks and slowly sear it over an open fire. If you have a small grill, that is ideal. You could also put them in the toaster.
![DSCN0294.JPG](http://farm8.staticflickr.com/7148/6726826991_98b86db0e6_z.jpg)
4. Let it char a bit, but try not to let it burn to a crisp.
![DSCN0307.JPG](http://farm8.staticflickr.com/7142/6726828693_406952cdde_z.jpg)
5. Grill about four or five of the tails, and drop them into the kettle full of sake.
![DSCN0298.JPG](http://farm8.staticflickr.com/7006/6726827217_298680de5c_z.jpg)
![DSCN0302.JPG](http://farm8.staticflickr.com/7158/6726828331_62a0f57733_z.jpg)
6. While you are waiting about five minutes for the fugu tails to infuse the sake, make some accompanying side dishes. Like octopus sashimi and morokyu (cucumbers with miso).
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![DSCN0287.JPG](http://farm8.staticflickr.com/7171/6726826433_e927dae945_b.jpg)
Octoporn
The sake is warm and dashi-like, with smoky notes and a hint of the sea. Not fishy at all.
![DSCN0301.JPG](http://farm8.staticflickr.com/7166/6726828063_bfabcd35f8_z.jpg)
Enjoy!
![DSCN0300.JPG](http://farm8.staticflickr.com/7020/6726827785_2136b77ca5_z.jpg)
A great follow-up to the sashimi is nabe (hotpot). A staple meal in every Japanese home during winter.
![DSCN0308.JPG](http://farm8.staticflickr.com/7173/6726828975_6d82fd8614_z.jpg)
Add rice at the very end for a hearty shime (ending).
![DSCN0310.JPG](http://farm8.staticflickr.com/7008/6726829227_c80cf3712b_z.jpg)
Happy winter! It's cold and dreary here in Oakland. I hope you're all hanging in there, I think it's gonna be a colddddd winter.