Have you heard about the famous dish known in Japanese cuisine as "fugu"? Archaeological findings show that the ancient inhabitants of the Japanese islands consumed this fish long before our era and knew the secrets of its preparation well. Fugu continues to generate interest not only among chefs but also among food enthusiasts worldwide.
Fugu fish scientifically belong to the "pufferfish" family. They are found mainly in tropical regions - for example, in the Pacific Ocean, in the Red Sea, and even in large rivers like the Amazon. Scientists note that there are about a hundred species of fugu in nature. This small, palm-sized fish has sharp spines of varying lengths on its skin. When threatened, it swells like a ball, and its body grows up to three times larger.
However, its dangerous aspect amazes many. Fuga's internal organs - liver, eggs, gallbladder, and even skin - contain tetrodotoxin, which is extremely lethal to humans. The liver is the area where the most toxins accumulate, and its use is strictly prohibited. The remaining parts are prepared only by highly experienced chefs with great caution and fearlessness. Otherwise, muscle paralysis and respiratory arrest can occur. Scientists say that this poison is approximately 1200 times more dangerous than potassium cyanide. The lethal dose is only one-thousandth of a gram. One poison in one fish can be enough for forty lives.
Studies also found that fugu does not produce the poison itself, but accumulates it in the body through the food it consumes. Therefore, even young children learned that it is necessary to be careful with this fish.
Here the question arises: why do the Japanese still prepare this dish and put people's lives at risk? The answer is clear: fugu has a unique taste, unlike any other dish. The Japanese have a saying: "One who eats fugu is a fool, but one who doesn't eat is also a fool." Its fans note that the fish's meat is very tender, smooth, and indescribable. It is so famous that a statue in honor of fugu has been erected in Tokyo, and a special temple has been built near Osaka.
But the most frightening thing is the mistake. Because one wrong step turns food into real poison. In Japan, dozens of people die each year from fugu-related poisoning. According to statistics, in most cases, this occurs due to homemade fugu. However, even licensed chefs have made mistakes. One of the most famous events occurred in 1975: the legendary actor Mitsugoro Bando died after consuming fugu liver.
Between 2004 and 2007, 15 people died in Japan due to fugu, and more than 100 people were hospitalized. In 2009, seven customers simultaneously experienced poisoning at a restaurant near Tokyo. After this, strict laws were introduced in the country: since 1958, only chefs who had undergone special training and tested themselves in practice have the right to prepare fugu. To obtain a license, they must apprentice for two years, pass tests, and consume their prepared food themselves.
As for the prices, this dish is not cheap. Each portion costs from $100 to $500. One of the most popular dishes is "fugusashi," that is, sashimi made from raw fish. It is arranged on a large plate like petals and eaten with vinegar sauce, radishes, and pepper.
According to extreme food enthusiasts, the taste of fugu is reminiscent of Japanese silk painting: unique, tender, and smooth. The Japanese potter Kitaoji Rozannin said in his works: "The taste of this fish is incomparable. If you eat it several times, you cannot give it up. Whoever refuses this food only out of fear will be deprived of the true taste."
Interestingly, scientists have discovered a method for growing non-toxic fugu under special conditions. If the fish grows in conditions far from dangerous mollusks and starfish, it is non-toxic. However, Japanese fans are not interested in this option. Because, in their opinion, a non-toxic fugue is no different from ordinary fish.
That's why fugu still remains in history as one of the most delicate and dangerous delicacies of Japanese cuisine.
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