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Fugu (フグ) is the Japanese term referring to blowfish or pufferfish, a usually poisonous fish eaten as a delicacy in Japan.
The fugu is a pufferfish, generally of the genus Takifugu, Lagocephalus, or Sphoeroides, or a porcupinefish of the genus Diodon, or a dish prepared from these fish. Fugu 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. The restaurant preparation of fugu is strictly controlled by law in Japan and several other countries. Only chefs qualified after three or more years of rigorous training can prepare the fish. Domestic preparation occasionally leads to accidental death. Fugu is served as sashimi and nabemono (鍋物). The liver was served as a traditional dish named fugukimo (フグ肝), 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. Fugu has become one of the most famous dishes in Japanese cuisine.
Kanji: 河豚; 鰒
Kana: フグ
Romaji: fugu
The fugu is a pufferfish, generally of the genus Takifugu, Lagocephalus, or Sphoeroides, or a porcupinefish of the genus Diodon, or a dish prepared from these fish. Fugu 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. The restaurant preparation of fugu is strictly controlled by law in Japan and several other countries. Only chefs qualified after three or more years of rigorous training can prepare the fish. Domestic preparation occasionally leads to accidental death. Fugu is served as sashimi and nabemono (鍋物). The liver was served as a traditional dish named fugukimo (フグ肝), 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. Fugu has become one of the most famous dishes in Japanese cuisine.
Kanji: 河豚; 鰒
Kana: フグ
Romaji: fugu
