Feb 16, 2024
Fugu, also known as puffer fish or blowfish, is a highly poisonous fish that is considered a delicacy in Japan.
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Fugu contains a deadly toxin called tetrodotoxin, which is found in its organs, particularly the liver and ovaries.
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Chefs who prepare fugu must undergo rigorous training and obtain a special licence to ensure they can safely remove these toxic parts. The preparation of fugu is strictly regulated by the Japanese government to minimise the risk of poisoning.
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Eating fugu carries a certain level of risk, as even a small amount of tetrodotoxin can be fatal to humans. Symptoms of fugu poisoning include numbness, weakness, nausea, and difficulty breathing, which can progress to paralysis and even death.
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Despite its toxicity, fugu is prized for its delicate flavour and unique texture, which is often described as tender and slightly chewy. Fugu remains a popular delicacy in Japan, with many restaurants specialising in its preparation.
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Dishes made from fugu include sashimi, where thin slices of raw fugu are served with dipping sauce, and hot pot, where fugu slices are cooked in broth along with vegetables and tofu. Now, some restaurants have come up with fried fugu as well.
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In a display to increase tourism and the popularity of the dish, many restaurants in Japan now serve Fugu and give people a tour of the making process. From cutting open the fish and removing the toxic organs to thinly slicing it and serving.
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To ensure safety while enjoying this delicacy, fugu must be sourced from licensed suppliers and prepared by skilled chefs who follow strict guidelines.
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According to Web Japan, “People say that someone ‘wants to eat fugu but does not want to lose their life’ (“Fugu wa kuitashi inochi wa oshishi” in Japanese) when referring to someone who is hesitating about taking action for something that is dangerous.
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