Seasonal Delights: A Summer Trip to Appi Kogen Offers Rare Flavors and Sights

It is generally believed that fugu, or pufferfish, season is from late autumn to late spring. However, aficionados say that the best time to eat the fish is around the time when it spawns. For torafugu (tiger pufferfish)—believed by many to be the most delicious species—the spawning season is from spring to early summer and the ideal water temperature is between 14 and 16 degrees Celsius. As the temperature of the seawater around central Honshu rises, the pufferfish move northward, migrating to the waters off Akita Prefecture, the Sanriku Coast and the Sea of Okhotsk. 

This “summer pufferfish” that travels north has long been enjoyed as a hidden delicacy in the region. With this in mind, the ANA InterContinental Appi Kogen Resort, the first luxury resort in Tohoku, has prepared a luxurious dinner course of summer pufferfish for July only. The dinner also includes Iwate beef, which is the pride of the prefecture and is being served to commemorate the first anniversary of the opening of the resort. The pairing of these prized local products makes for an unforgettable menu. 

Wonders on the Wing 

Also during this season, three types of fireflies can be seen hovering above the streams right next to the hotel: hime botaru, heike botaru and genji botaru. The verdant forests and pristine water of Appi Kogen make these encounters a unique pleasure that can be enjoyed from early July to mid-August. Between a singular seasonal meal and fireflies dancing in the air, summer offers guests at ANA InterContinental Appi Kogen Resort a warm welcome to the region’s natural and culinary charms.

 

Read more: Wonderful Wagashi and Washoku Served at Michelin-Starred Restaurant and New Zealand Sommelier Shares his Passion for Sake

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