After the Fugu season, spring comes and so do “初鰹” (“Hatsu Gatsuo” – First skipjack tuna). The best season for eating Fugu is generally from the end of January to the end of March. In modern times, in order to cook Fugu appropriately, “板前” (“Itamae” – chefs) have to get a licence from prefecture.ĭespite all the precautions required to prepare a fugu dish, one can eat such a meal starting at about $30 only (€25). Only married men were allowed not to take part in Fugu Nabe party. In close groups, nobody could avoid eating this tasty but dangerous food. In the Edo era, everybody knew the wonderfulness of Fugu dishes. Scientists haven’t elucidated this mystery yet. “Goma Fugu” (one kind of Fugu) has a strong poison in its ovary, but after some authorized companies pickled it in a fermented medium of rice bran and brine for more than two years, poison magically disappeared. Even though there are several ways for eating Fugu, the most adventurous one will be “Fugu no Nukazuke” (paper thin sliced, delicious with sake). At the present time, only a very select number of chefs are authorized to serve and prepare Fugu. Fugu is extremely poisonous if it is not prepared properly, and can be fatal if ingested. The poisonous parts (liver mostly) depend on kinds and places of origins of the fugu. One of the most interesting and dangerous dishes in Japanese cooking is Fugu, also known as Blowfish or Puffer Fish. The toxin has an effect on the nervous system, paralyzing victims and preventing them from breathing. As a matter of fact, that poison is 1,000 more deadly than cyanide, with no antidote. Let it be known: pufferfishes are one of the most poisonous animals. That's because the toxin (namely tetrodotoxin) can kill people – each year a few die because of that.
Those fishes accumulate neurotoxin by eating other infested fishes. Japanese aquaculture can now breed poison-free fugus.īut most fugus served in restaurants are still of the natural kind, requiring thorough preparation. As you might know, Fugu contains a strong poison. 1,000 times More poisonous than cyanideīut just like a Rose has thorns, delicious Fugu dishes bear hazards. “Tecchiri” (Fugu pot) has plenty of collagen and is thus a well-balanced food in terms of nutrition and beauty for women’s skin. “Fried Fugu” is a sort of sophisticated version of chicken nuggets. “Fuguyaki” – grilled Fugu – tastes similar to another elegant fish: “Kawahagi” (filefish). “Tataki” enables us to enjoy small chunks. “Tessa” (sashimi of Fugu) is slightly sweet and chewy.
It’s a cute fish, and its smooth skin looks very tasty. The appearance of Fugu (Pufferfish, or Blowfish) is very interesting (there are more than 100 species, from about 2 cm to 1 meter!). But why do Japanese eat fugu? Let's find out! Above all, “Fugu nabe” (Pufferfish pot) is the King of Nabe. For example, during winter in Japan, many Japanese people enjoy “鍋料理” (“Nabe ryori”, or “one pot meal”). Yet, there are still benefits and things to enjoy from this season.
Most people don’t like Winter because it’s cold.