Fugu no ko is a forbidden gourmet dish passed down since ancient times,
made by detoxifying the ovaries of Noto fugu, a particularly poisonous part of the fish caught in Noto, such as Wajima Port, through the power of fermentation.
Fugu no ko, a dish passed down since ancient times, has been updated to modern times by Food Creation, run by Toshiaki Araki, the seventh generation owner of Arayo.
Arayo is a long-established store in Hakusan City, Ishikawa Prefecture, that maintains the manufacturing method from the Edo period.
It is a seafood manufacturing and sales company that started as a seafood wholesaler for Kitamae ships.
The key to the fermentation of fugu no ko is rice bran and sake lees from Ishikawa Prefecture.
These ingredients are generously kneaded into the dough, and then generously sprinkled with fugu roe. The sable is baked slowly at a low temperature to preserve the flavor, resulting in a delicious combination of two flavors.
It can be enjoyed in a variety of situations, from a snack with alcohol or wine to an after-meal dessert.
Please enjoy the rare and forbidden gourmet fermented delicacy sweets.

[Mami Komenuka]
The crispy texture like cheese and the rich, fragrant taste with a hint of saltiness make this an unforgettable magic taste that goes well with wine or alcohol.
[Himi Sakekasu]
The gentle richness and sweetness, and the taste that melts softly on your tongue, is a secret taste that you won't want to share with anyone.