- 1). Almost 100 people a year die from eating blowfish, the majority of which are amateur chefs attempting to prepare the delicacy at home. If you want to try fugu, go to a restaurant run by a knowledgeable, licensed chef.
- 2). Refuse any internal organs. These are illegal to serve in Japan, but because the liver is considered the tastiest part, it may be offered by amateur chefs. Internal organs contain the highest amount of the lethal poison tetrodotoxin.
- 3). Wrap the fugusashi, raw strips of fish, around the provided stalk of negi, a Japanese scallion.
- 4). Dip the fish and negi into a prepared sauce of sujouyu (vinegar soy sauce), kabosu (a type of lemon grown in Japan) and chopped spring onions.
- 5). Eat the second course, fugu-no-karaage. Fugu-no-karaage contains other pieces of meat and crunchy bone deep-fried with vegetables.
- 6). Prepare the final course, Fugu-chiri, by putting seaweed into the provided pot of boiling water. After this broth has been made, add vegetables, pieces of blowfish and mochi (small glutenous cakes of pulped rice). Keep the vegetables, fish and mochi in the boiling water long enough to cook them.
- 7). Eat the skin of the blowfish in a salad called yubiki, or try sliced raw fillets called sashimi for a simpler blowfish meal.
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