Deadly, Delicate and Delicious - Fugu

Posted on April 10, 2007 by Brenton S.

Being one of the most poisonous and celebrated fish in Japan, the Fugu or puffer fish is a delicacy that can be eaten year round in a number of prefectural restaurants. In the town of Beppu in Oita prefecture, Fugu is a specialty item that can be experienced by the adventurous for a slight discount to that of mainstream city prices. Although one would think that the deadly puffer fish would be one of the last things one would consume, the fish itself and its preparation has gained acceptance and is known worldwide.

I have been fortunate enough to have a tomodachi who regularly takes me out to sample some of the more exotic Japanese dishes. The Fugu restaurants are basically well known in each district and can be located by usually asking a local cab driver. As a majority of these restaurants are usually Japanese speaking, it is better to have a guide, friend, or some common terminology written down so that you can get the "real" dish. Fugu chefs undergo strict and strenuous training to ensure the safety and proper preparation of the fish. A majority of the deaths involved with eating this coveted fish stem from unlicensed people who usually attempt to prepare the fish themselves.

In Beppu I arrived at the restaurant about 7pm and was greeted warmly by the host and his family who owned the small quaint eatery. The décor was typical Japanese including the tatami mats and beer girl posters adorning the walls. Seating was Japanese with large low tables equipped with gas burners for the nabeA dish in which a variety of foods are cooked in a large pot to be shared by all in attendance. Primarily served in during the winter months. or "hot pot" dishes to follow. The meal purchased for the evening consisted of 5 dishes each containing the famed fish.

The first dish brought to our table consisted of the outer parts of the Fugu closest to the skin, which were rather chewy, soaked in a ponzu sauce and adorned with green onions, spicy radish, and chunks of raw liver called "Kimo". The liver is very fatty and buttery with no bitterness or grit. Close to 95% of Japanese restaurants will not serve the liver, which is usually the most coveted part of the fish and can only be eaten in select prefectures such as Oita. The second dish presented to us was the "sashimiFresh, raw seafood sliced into bite-sized pieces and served with soy sauce, wasabi, and ginger. " or thinly paper like cuts of Fugu placed on a platter with soy sauce, green onions, and more liver on the side. The sashimi when eaten raw has a firm texture with a somewhat bland taste. The next dish to follow was the "karaage" or deep fried Fugu. Served with sea salt, this dish was absolutely fabulous and everything I had heard about. When fried the subtle flavor of the fish is released and accompanied with beer was undoubtedly my favorite dish. It was about this time that the madam of the establishment presented to us hot sake with the grilled Fugu tails submerged inside. Once lighting the sake briefly, the drink can be enjoyed, which takes on a mellow smooth and sweet flavor. The next dish to be presented was the Fugu kintama which is I believe the reproductive organs of the fish. This portion of the fish served grilled with lemon juice, the kintama were definitely a new experience and rather tasty, the texture being comparable to roasted marshmallow. The final dish served was the Fugu "nabe" or traditional hot pot. This dish consisted of portions of cabbage, negi, assorted mushrooms, noodles, and broth cooked in a large earthenware pot over the gas burners. At the end of this dish, rice is added to make a sort of gruel to fill up the gaps if you have any left!

The tab at the end of the evening came out to about $115 dollars per person. If you are looking for cuisine that is exciting and definitely death defying, Fugu offers a venue or niche that might leave you breathless…