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. ![]() Fugu has become one of the most celebrated dishes in Japanese cuisine.įugu sale in a market street in Osaka, Japan 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.įugu is served as sashimi and nabemono. 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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