Fugu – [Sushi | Foodlore]

Description

Fugu – (Blowfish.) – Hiragana: ふぐ Katakana:フグ Kanji: 河豚, 鰒

•About this fish: Japan has over fifty types of blowfish native to its waters. Most of which are farmed & are actually perfectly safe to eat, However, the most (in)famous of these is the exception of “Tora-fugu” which contains a Tetrodotoxin, which is 1000 times more potent than cyanide! Less than 1 milligram is enough to kill an adult, and there is no antidote!! – The fish itself does not secrete the poison; but rather it is derived from the bacteria which live in the fish’s liver and ovaries. So; if the fish is not prepared just right & by a licensed professional, consumption can be fatal.  Less than 60 years ago, the annual death toll from fugu consumption was in the hundreds!! – However, today, stricter guidelines have dropped that annual death toll down to 0! – So eating at ”Ryotei” (Dedicated Fugu restaurants.) is usually safe enough! The meat is very pretty and it’s typically sliced so thin that it’s nearly transparent, it is said to have a subtle, umami flavor. – As a nigiri, it’s often topped with Shirako (Blowfish ‘Milt’) & served alongside special fugu negi. (Specially grown, Thin green onions!) – Sad to say, as yummy as that sounds; It’s the one type of fish that I’m personally not brave enough to try. (Sorry Chefs!) – Yosa Buson (1716-1783) A renowned haiku poet (and occasional yokai artist! Notably the one behind “Shirime”) immortalized the fugu in the following poem:

“I cannot see her tonight, 

I have to give her up, 

So I will eat fugu”

[Sticker art by @Samkalensky, Part of my Nigiri Sushi/Foodlore collections.]