EnglishCue pot
The taste of winter “Kue” representing Kishu
Cue pot introduction
Wakayama Prefecture's premium fish kue is proud of its delicate taste, gelatinous skin, and fat tightness that makes gourmets roar very fine. If you put it in a pot, it is so exquisite that you won't be able to get into a tiger puffer pot.
It is very rare to catch and local fishermen are not able to fish inside. It is said that the season is from November to March, and you can enjoy the best taste by riding fat and tightening your body.
The pot with oil and plenty of collagen and gelatin is perfect for cold winters.
It is very rare to catch and local fishermen are not able to fish inside. It is said that the season is from November to March, and you can enjoy the best taste by riding fat and tightening your body.
The pot with oil and plenty of collagen and gelatin is perfect for cold winters.
