Are you bored of your usual food and looking for a special meal with a bit of adventure? Well, Fugu could be just the thing for you.
Fugu is an expensive delicacy in Japan. The name Fugu came from two Chinese characters meaning “river” and “pig” – is also known as the pufferfish or blowfish. Aside from its expensive price and elastic texture, Fugu became popular because of its poison, Tetrodotoxin, which is found in the skin, internal organs and other body parts – means fugu is 200-1000 more poisonous than cyanide. Because of this poison, fugu is regulated by Japanese law and chefs must go through intensive training for years to gain the certification that allows them to prepare the fish for human consumption. Winter is the best season to eat fugu because they come closer to Japan coasts and are easier to catch. Japanese people love eating fugu dishes served hot or in a soup. In many restaurants, they serve Fugu raw, as sashimi, cut in thin slices.