There’s a certain weird appeal to the Japanese delicacy known as fugu. After all, it’s not every day that the food on your plate could bring about almost instant death.
Fugu is the Japanese name for the blowfish, also known as the pufferfish, which has the ability to puff up to twice its size and project poisonous spikes to defend itself from predators. The spikes of a blowfish contain tetradotoxin, a poison considered to be at least one thousand times deadlier than cyanide. Theoretically, the poison from one blowfish could kill up to 30 people.
Fugu is served raw, and its widespread fame and notoriety doesn’t come from its taste. In fact, it’s been described as a fairly bland, delicately flavored fish that doesn’t hold a candle to the more popular forms of Japanese seafood. It’s a widely accepted fact that the danger element is what draws people to this peculiar delicacy.
In the world of Japanese cuisine, it takes approximately 10 years of rigorous training and a special licensing program before a chef can consider himself skilled in the art of preparing fugu. It is estimated that about 6 people a year in Japan die from...
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