Pufferfish bones have been excavated from shell mounds in the Yamaguchi region dating back more than 3,000 years. The fish are prepared in many ways, including as sashimi, in hot pots, and in rice porridge. When served as sashimi, the fish is sliced so thinly that the pattern on the serving platter underneath is still visible. The raw fish is eaten with a soy sauce dip, seasoned with fine-chopped scallions, grated radish with red chili, and daidai (sour orange) juice.