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FUGU (BLOWFISH) IN JAPAN
Eating fugu, Japanese puffer fish, has been called the gastronomic equivalent of playing Russian roulette. A powerful poison is found in the fugu's ovaries, kidneys, skin, eyes, liver and intestines. It is one of the most toxic substances known, hundreds of times more poisonous than strychnine or cyanide and so deadly that just of trace of it can kill an adult man in minutes.
There are more than 120 species of puffer fish with differing poison capacity. Migaki fugu refers to fugu that has had its poisonous parts removed. The most dangerous part of the fish is the liver, which Japanese say is also near the tastiest meat. The methods for removing the poison from the liver are not always reliable. The best fugu chefs leave in just enough poison so it tingles the lips and gives one a tastes of the fragility of life.
Despite all this fugu is popular dish. Japanese eat 10,000 tons of fugu a year. There are 80,000 fugu chefs in Osaka alone. Fugu is considered a winter delicacy, typically eaten in December and January. Blowfish is also known as puffer fish and globefish. The fish of choice in Japan is torafugu, a species that is found in Japanese waters. The best fugu is said to some from Shimonoseki. Even though fugu is very poplar in Osaka, Tokyo is the nation's largest consumption center of the fish.The word “fugu” is made of two Chinese characters meaning “river” and “pig."
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