Do you ever have that feeling where you suddenly think, should I really be doing this? Kind of like the first time you went skydiving, bungee jumping or zip lining (I’ve only done one of these things and probably won’t do the others…Can you guess which one I have done?). I am, however, a little adventurous with food while travelling, so when in Japan, I decided to try some fugu sashimi.

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Fugu is a Japanese dish made from the pufferfish, a highly dangerous delicacy due to the potent neurotoxin, tetrodotoxin, found in certain parts of the fish. This toxin is 1,200 times more lethal than cyanide, and even a small amount can be fatal. Despite the risk, fugu is considered a culinary luxury and has a long history in Japan, dating back over a thousand years. It was once forbidden to prepare or consume due to the danger it posed, but over time, regulations were relaxed with the development of proper safety measures. Today, it’s considered a symbol of bravery and luxury, and people sometimes eat it to challenge themselves or to celebrate special occasions.

I’m simply trying it to challenge myself… ‘When in Rome’ as the saying goes…While the risk of poisoning is very real, fatalities are relatively rare, thanks to strict regulations and the skill of licensed chefs. However, the thrill of eating a potentially lethal meal adds to its mystique and appeal, kind of like any thrill seeking activity…

To serve fugu safely, it must be prepared by licensed chefs who are specially trained and certified. In Japan, chefs undergo years of rigorous training to learn how to remove the toxic parts without contaminating the edible flesh. The preparation involves delicate and meticulous techniques. Additionally, chefs often have to pass a government exam to gain the certification necessary to prepare fugu.

When served, fugu is often presented as sashimi (raw slices), hot pot, or even fried. The presentation is an art form, with thin, transparent slices arranged in beautiful patterns. The texture of fugu is delicate and slightly chewy, and it’s often served with dipping sauces and garnishes. Today, my serve comes sashimi sliced with ponzu dipping sauce with a serve of the skin alongside the beautiful patterned fugu.

So, what did it taste like? It tasted like absolutely nothing. The Fugu had no flavour at all and was rather chewy. The fugu skin was like chewing on little strips of leather. Thank goodness for the ponzu sauce which gave it some flavour! While I might have dared to try the dangerous delicacy of Japan, it was by no way as scary as…. BUNGEE JUMPING!

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