KOMPAs.com – Fugu or puffer fish, is a typical Japanese dish that is known to be very dangerous.
With a poison content that is claimed to be 200 times more deadly than cyanide, the slightest mistake in serving it can be fatal.
Therefore, do not carelessly consume puffer fish if you don’t want poisoning which can even cause death.
Also read: One Family in Bima Poisoned by Pufferfish, 1 Person Died
Even so, the popularity of puffer fish remains high, especially in Japan. This fish is even a luxury dish that can only be found in certain restaurants.
Skills that require high expertise
Kunio Miura, a veteran chef with 60 years of experience, is one of a handful of chefs permitted to serve pufferfish in Tokyo.
Every day, he uses a special knife forged by a sword master to ensure precision in cutting fish.
Before starting the process, Miura ensures that each poisonous part, such as the fish’s brain, eyes, ovaries, liver and intestines, is handled with extreme care.
In fact, puffer fish eggs are also poisonous. Therefore, all these parts must be disposed of safely.
Training to become a puffer fish chef is no joke. Miura started his career as an apprentice chef cooking pufferfish at the age of 15.
Also read: Nissin Presents Puffer Flavor Instant Ramen, a Fish that is Known to be Poisonous
However, he was only able to take the practical exam to get a license as a puffer fish chef when he was 20 years old.
The exam is extremely rigorous, with a third of participants usually failing it. Therefore, the skills of fugu chefs are considered to be the pinnacle of the Japanese culinary world.
Popularity amidst the dangers of puffer fish
Pufferfish have a unique attraction for fans. For some people, the thrill of playing with the risk of death is part of the dish’s appeal.
Additionally, pufferfish is a seasonal dish commonly enjoyed in winter. This provides added value because Japanese people really appreciate unique dishes that are adapted to the season.
Inflated puffer fishAt Miura restaurant, puffer fish dishes are served in various forms, from soup, grilled fish with teriyaki sauce, to sashimi. Pieces of puffer sashimi are sliced very thinly and arranged to resemble chrysanthemums on a large plate.
The taste of the meat tends to be chewy with a mild taste, mostly coming from accompanying sauces such as soy sauce.
Also read: Reflecting on the case in Maluku, why can puffer fish be deadly?
While the taste and texture of pufferfish are praised by fans, for many, the dish’s main appeal is the thrill and pride of eating the killer meal.
This dish is a testament to the chef’s courage, skill and respect for Japan’s deep culinary traditions.
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