#Fugu sashimi license
Official fugu preparation license of Tokyo issued by the Governor of Tokyo The list names safe genera including pufferfish of the Lagocephalus and Sphoeroides genera and the related porcupinefish ( Harisenbon) of the family Diodontidae. The Ministry of Health, Labour and Welfare of Japan provides a list that shows which species' body parts can be consumed. Other species are also eaten for example, Higanfugu ( T. The torafugu, or tiger pufferfish ( Takifugu rubripes), is the most prestigious edible species and the most poisonous. The scholar-statesman Su Shi famously remarked that the taste is worthy of death (值那一死). In China, the use of the pufferfish for culinary purposes was already well established by the Song dynasty as one of the 'three delicacies of the Yangtze' (長江三鮮), alongside saury and Reeve's shad, and appears in the writings of the polymath Shen Kuo as well as in the encyclopedic work Taiping Guangji. According to one fugu chef in Tokyo, the Emperor of Japan has never eaten fugu due to an unspecified "centuries old ban". During the Meiji Era (1867–1912), fugu was again banned in many areas. In western regions of Japan, where the government's influence was weaker and fugu was easier to get, various cooking methods were developed to safely eat them. It became common again as the power of the Shōgunate weakened. The Tokugawa shogunate (1603–1868) prohibited the consumption of fugu in Edo and its area of influence.
Fugu bones have been found in several shell middens, called kaizuka, from the Jōmon period that date back more than 2,300 years. The inhabitants of Japan have eaten fugu for centuries.
Consumption History įugu sale in a market street in Osaka, Japan Farmers now produce poison-free fugu by keeping the fish away from the bacteria Usuki, a town in Ōita Prefecture, has become known for selling non-poisonous fugu. As such, efforts have been made in research and aquaculture to allow farmers to produce safe fugu.
Researchers have determined that a fugu's tetrodotoxin comes from eating other animals infested with tetrodotoxin-laden bacteria, to which the fish develops insensitivity over time. The standard treatment is to support the respiratory and circulatory systems until the poison is metabolized and excreted by the victim's body. There is no known antidote for fugu poison. The poison, a sodium channel blocker, paralyzes the muscles while the victim stays fully conscious the poisoned victim is unable to breathe, and eventually dies from asphyxiation. Fugu has become one of the most celebrated dishes in Japanese cuisine.įugu contains lethal amounts of the poison tetrodotoxin in its organs, especially the liver, the ovaries, eyes, and skin. The liver was served as a traditional dish named fugu-kimo, being widely thought to be a tasty part, but it is also the most poisonous, and serving this organ in restaurants was banned in Japan in 1984. Domestic preparation occasionally leads to accidental death. The restaurant preparation of fugu is strictly controlled by law in Japan and several other countries, and only chefs who have qualified after three or more years of rigorous training are allowed to prepare the fish. The fugu ( 河豚 鰒 フグ) in Japanese, bogeo ( 복어 鰒魚) or bok ( 복) in Korean, and hétún (河豚 河魨) in Standard Modern Chinese is a pufferfish, normally of the genus Takifugu, Lagocephalus, or Sphoeroides, or a porcupinefish of the genus Diodon, or a dish prepared from these fish.įugu can be lethally poisonous to humans due to its tetrodotoxin, meaning it must be carefully prepared to remove toxic parts and to avoid contaminating the meat.
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