Fugu
The Japanese name for the pufferfish (or blowfish), usually referring to torafugu, Fugu rubripes, a pufferfish local to Japanese waters.
Although fugu contains the neurotoxin called tetrodotoxin, it is eaten as a delicacy in Japan. Fugu enthusiasts savor not only the flavor of the meat, but also the slightly poisonous nature of the meat- the neurotoxin causes a tingly sensation along with a feeling of intoxication. A meal with fugu in it can cost over US$ 200.
Due to the delicate and risky nature of this food item, the Japanese government issues licenses to chefs preparing fugu. This regulation dates to back before the Meiji Restoration.
The best season for fugu dishes is during the winter.
A famous restaurant specializing in fugu is Takefuku, a restaurant in the Ginza district in Tokyo.
Few restaurants in the United States carry "fugu." When served in the United States, it typically does not contain any tetrodotoxin. Though taken from the same fish, it does not produce any of the sensations for which it is famous
Referenced By
Cuisine of Japan | Japanese Cuisine | Japanese food
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