Fugu (blowfish)

The Japanese delicacy fugu, also known as blowfish, is extremely poisonous, and even the tiniest error in its preparation can result in death. However, the city government of Tokyo intends to relax the restrictions that only highly trained and licensed chefs are permitted to serve this dish.

In Japan and several other countries, the preparation of fugu in restaurants is strictly regulated by law, and only chefs who have completed three or more years of rigorous training are permitted to do so. Domestic preparation can sometimes result in unintentional death.

Several hundred different types of blowfish can be found in the seas surrounding Japan, and it is thought that the Japanese have been eating the poisonous fish for as long as 15,000 years.

While in Japan, try fugu – if not for the delicate taste, then for the bragging rights – but only from a licensed expert. Chefs must undergo extensive training in order to prepare these potentially dangerous sea creatures. Fungu can be eaten in a variety of ways after it has been prepared, including as fresh sashimi slices. grilled with vegetables or boiled in a hot pot.