is the Japanese puffer fish and dishes made from it. Fugu preparation in Japan is highly controlled because Fugu is poisonous if not prepared correctly.
Fugu contains tetrodotoxin a very toxic poison, in its organs, especially the liver, the ovaries, and the eyes.  After eating Fugu that is not correctly prepared the toxin paralyzes muscles, while leaving the victim conscious, but unable to move and ultimately breathe..

Fugu poison is 1200 times stronger than cyanide and there is no known antidote readily available.
The Emperor of Japan is allegedly forbidden to eat it! But not so the local population, about 40 kinds of fugu are caught in Japan, and people consume 10,000 tons of the fish every year.
The Chef /restaurant must be licensed to prepare it to ensure that the toxic parts are removed without contaminating the meat, the chef has to undergo rigorous training before he is allowed to prepare it..
Lucky for me as we ate Fugu sashimi this week !

JNTO provide a link to a guide to Fugu eating here

Ive eaten this locally a couple of times, but on this occasion I was at Umebozu in Otawara Link here 

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