Have you heard about the famous and dangerous Japanese dish “fugu”? Zamin.uz reported on this.
According to archaeological research, this fish has been consumed on the Japanese islands since ancient times, and those who prepared it possessed the secrets of its preparation. Fugu attracts great interest not only among local chefs but also among food enthusiasts worldwide.
Fugu fish scientifically belong to the “pufferfish” family and are mainly found in tropical and subtropical regions around the Pacific Ocean, the Red Sea, and the Amazon River. There are about a hundred species of them in nature.
This small fish defends itself by inflating its body like a ball, increasing its size threefold. Its skin is covered with spines of various lengths.
The most dangerous aspect is that fugu’s internal organs, especially the liver, eggs, and gallbladder, contain a potent toxin called tetrodotoxin. This toxin is over a thousand times stronger than potassium cyanide.
The liver is the part with the highest concentration of poison and its use is strictly prohibited. Fugu preparation is carried out only by highly skilled chefs with great caution.
Otherwise, the toxin can cause muscle paralysis and respiratory failure. The poison from a single fugu can threaten the lives of more than forty people.
Research shows that fugu does not produce the toxin itself but accumulates it through its diet. Therefore, even children should be cautious about this fish.
A question arises: why do the Japanese continue to prepare fugu despite the danger? The answer is simple: the taste of fugu is unique and unlike any other dish.
There is a saying among the Japanese: “A person who has eaten fugu is a fool, but one who has not is also a fool.” The fish meat is very tender, smooth, and indescribably delicious. In Tokyo, a statue has been erected in honor of fugu, and in Osaka, there is a special shrine dedicated to it.
However, making mistakes in preparing fugu is very dangerous. Every year, dozens of people die in Japan from fugu poisoning.
Most poisonings occur due to dishes prepared at home. Even licensed chefs have made errors.
One of the most famous incidents was in 1975 when the legendary actor Mitsugoro Bando died after consuming fugu liver. Between 2004 and 2007, 15 people died from fugu poisoning in the country, and over a hundred were hospitalized.
In 2009, seven customers were poisoned simultaneously at a restaurant near Tokyo. After that, fugu preparation in Japan came under strict control.
Since 1958, only chefs who have undergone special training and obtained a license are allowed to prepare this dish. To get the license, a chef must apprentice for two years, pass an exam, and consume the dish they prepared themselves.
The price of fugu is also high, with each portion costing between 100 and 500 dollars. One of the most popular dishes is “fugusashi,” which is sashimi made from raw fish.
It is arranged like flower petals on a large platter and eaten with vinegar sauce, radish, and pepper. Extreme food enthusiasts describe the taste of fugu as unique and delicate, comparable to Japanese silk artistry.
According to Japanese pottery master Kitaoji Rozan, the taste of fugu is incomparable, and after trying it several times, it becomes difficult to give it up. Those who refuse this dish out of fear miss out on the true flavor.
Interestingly, scientists have developed a method to cultivate non-toxic fugu under special conditions. If the fish is raised away from dangerous mollusks and starfish, it becomes toxin-free.
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