POISON FUGU FISH LICENSE

If the proposed changes come to pass in Tokyo, Tokyo would resemble many other cities that have allowed restaurants to sell Fugu that is pre-prepared for quite some time. Currently, a chef needs to cut over 100 fish in order to gain the skill, which costs a large amount of money. He is uncomfortable with new rules that would permit individuals to take a one day class, and then be allowed to sell Fugu. Miura-san echoes the sentiment of dismay, stating that the exam is difficult, and that current licensed Fugu chefs put in considerable effort to pass the exam. One of the new developments includes a plan to let restaurants purchase and serve Fugu that was prepared elsewhere. Japanese Fugu chefs are quite upset about the proposed change to licensing requirements. Worst of all, the victim is conscious until death.įugu chefs are the rock stars of Japan’s culinary world, and their skills are highly respected. At this time, there is no workable antidote. Its symptoms begin with a numb sensation in the mouth area, swiftly followed by paralysis, and the death. The dangerous chemical in Fugu is called Tetrodotoxin. One woman required hospitalization after eating a small portion of Fugu liver at a Tokyo restaurant, but it was not the one Miura-san works for. Few, if any such deaths resulted from individuals eating Fugu that was prepared by a licensed chef in a restaurant.

Most of these deaths are of individuals who attempt to prepare Fugu for themselves. Governmental statistics indicate that since 2000 at least 23 people in Japan have died after eating Fugu. This is the process for all such Fugu ovaries, intestines, and livers. After he is finished removing the poisonous portions of the fish, he is careful to lock them into a metal container, after which they will be conveyed to the main Tokyo fish market to be burned. He states that “People say is 200 times more deadly than cyanide.” He reveals that only a small sliver of Fugu ovary would kill a person. He cautions that the ovaries are the most dangerous part, but that the intestines and liver of the blowfish can also be lethal. Miura-san next removes all of the skin, and begins to slice at the innards of the fish. Those portions are placed into a tray designated for “non-edible” portions of the fish. He first lays the fish out on its stomach, and cuts the head open in order to remove and discard the eyes and brain. When not in use, these knives are stored separately in a designated box. He uses special knives in its preparation, which are designed by a sword smith and have extremely sharp edges. Miura-san’s Fugu preparation ritual is the same every time. It should be noted that about a third of those who take the exam to prepare Fugu fail it. He trained for over two years, and at the age of 20 (the age that a Japanese citizen is considered a legal adult) he was able to obtain a license. Miura-san began his career at the age of 15, apprenticing in a kitchen. It is interesting that a dish that is potentially deadly would be associated with the month of the year when plants begin the cycle of death and rebirth.

POISON FUGU FISH LICENSE

Miura-san displays a Fugu chef’s license above his work station, and has over 60 years of experience preparing Fugu, but still practices a high degree of care when serving this dish, as one mistake could be fatal for diners who eat the dish. One Japanese chef who is licensed to prepare and serve Fugu is Kunio Miura, known as Miura-san. Surprisingly, the government in Tokyo is currently preparing to relax restrictions that permit only licensed and trained chefs to serve Fugu.

At the present time, only a very select number of chefs are authorized to serve and prepare Fugu. Fugu is extremely poisonous if it is not prepared properly, and can be fatal if ingested. One of the most interesting and dangerous dishes in Japanese cooking is Fugu, also known as Blowfish or Puffer Fish. Japanese cuisine includes some unique and amazing delicacies. Fugu is extremely poisonous if not prepared properly

Poison fugu fish