Fugu (ふぐ)/Pufferfish

<https://en.wikipedia.org/wiki/Fugu>

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(Fugu swimming in a tank – Ready to be cooked)

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(Fugu chopped up to be served as individual menus)

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(Sashimi/Sliced Fugu Meat called Tessa)

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(Fugu Hotpot called Tecchiri)

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(Deepfried Fugu called Fugu Karaage)

shirako

(Grilled Row with Salt called Shirako)

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(Pickled Fugu Skin called Fugu Kawa)

 As you may know it, some parts of Fugu (ふぐ) contain high amount of toxin, you need to get a license to cook Fugu in Japan. As a matter of fact, a fair number of people get killed because of Fugu poison every year. I strongly recommend you should eat Fugu cuisines cooked only by professionals with particular license.

 Fugu cuisines are seasonal. Accordingly, they cost a lot – about $20 – $50 per item like those above. Most Japanese tend to order a pre-arranged menu, which contains most of those listed above. This type of course menu per person costs $150 – $200.

fugu_lunch

 

(Affordable Lunch Course)

fuguryori

(Popular Course)

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(Complete Course Dinner #1)

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(Complete Course Dinner with some other kinds of fish and meat)

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(Complete Course Dinner #2)

 This is an absolute delicacy among the Japanese only available between October and April. If you visit Japan during these months, why don’t you try? You are going to be “hooked!”