Fugu is a Japanese term for blowfish. The blowfish is toxic when eaten if they are not prepared or cooked properly.

Moreover, Fugu which is known as blowfish, pufferfish, or globefish is one of the most exotic foods to try in Japan,

however, if it is not properly prepared it means almost certain death for the consumer. The Fugu's ovaries and intestines are deadly and must be entirely removed without puncturing them and only a licensed Fugu Chef must be the one who prepares the fish before serving. Fugu Chefs are strictly licensed by the government of Japan and are greatly skilled in preparing fugu dishes

The season for fresh Fugu in Japan is October or November through March, but some restaurants serve it throughout the year.


A list of books about the topic Fugu

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