Originally written for the Vol.4-No.4 edition (February 25, 2011) of the Toyama Hot News e-newsletter.
Since 2005, Kinki University and Horioka Fisheries Cooperative has been raising torafugu using cold, fresh water pumped out from deep in Toyama Bay. After three years, the torafugu grew to a foot long and two to three pounds. Also noteworthy is that researchers succeeded in increasing the breeding of the highly prized roe-bearing males to fifty to eighty percent higher than normal.
A surprising variety of torafugu products are currently available.
Recently, the “Tora-cola” drink has gone on sale. A key ingredient is collagen extracted from the torafugu. The drink has no preservatives, is low in calories, and is good for the skin.
Also on sale is a nabe (pot) package, which includes a variety of torafugu products such as sashimi, fillet, fin, and ponzu (a citrus-based sauce).
Since last spring, visitors have driven from afar to the City of Imizu to try the torafugu sweets. These unique mochi snacks come in different flavors, such as sweet red bean paste and custard.
Other torafugu products currently being developed include instant rice gruel and madeleine cakes.
Through these products, Horioka Fisheries hope to popularize Kindai-Horioka torafugu throughout Japan.
Source (article and photo): Toyama Just Now