Aside

If you had to ask me what my favourite cuisines are, I would have to really think.

Coz I love all food, I love variety. 

I thank my lucky stars that my palate was exposed to a great variety from the time I was quite young and so am very willing to try anything new. 

But if I just HAD to, they would be Japanese, Cantonese, South East Asian and Mediterranean.

As you can see Japanese comes way up.

However, I do not cook it nor do I profess to have eaten a whole variety.

 But a platter full of sushi and sashimi always hits home.

I love its simplicity and wholesomeness.

The dominance of fish and sea food of all kinds!

The SEE food as well!

What I mean is that Japanese food is so pretty.

There is so much effort taken in the presentation that it’s hard to dig in!

Of late I have been reading a lot about FUGU.

What is it?

FUGU means, quite literally in Japanese, Pacific Ocean Native  fish.

I was familiar with it as ‘Puffer Fish’ or ‘Blow Fish’.


Eating Fugu is kind of like a gourmet Russian Roulette.

The skin, ovaries, testicles, eyes and especially the liver is extremely poisonous.

The poison ‘tetrodotoxin’ has no known antidote and is more than a 1000 times more poisonous than cyanide.

Yet this fish is considered a delicacy in Japan.

Chefs need to have licenses to just cut the Fugu to ensure that their skillful cutting does away with all the poison.

It is said that if a Fugu chef serves a piece that kills his patron, it is honourable that the chef disembowel himself. 

 JEEZ!!!

These guys spend 10 years of their life just in training!!!!

Seems like Russian Roulette and Fugu go hand in hand! Even with the chefs lives!!

Confidence is definitely a quality required if your ambition is to be a Fugu Chef!!

Well, the best part is, that the slivers of Fugu Sashimi are ironically served in the arrangement of a chrysanthemum, the national flower of Japan but also the flower of choice at Japanese funerals!!

YIKES!!!

Now apparently the ‘in’ thing is for the chefs to leave in just a trace amount of poison so that fugu connoisseurs can feel a numbness on their lips and tongue and just flirt with the danger!

Is the flavor of the fish so unique that this danger is worth it?

Apparently there are mixed reactions.

But as I think about Fugu, I think about all the things I’d love to do!

Skydiving, Bungee jumping, tight rope walking…..but have absolutely no guts to.

But one CAN dream!!

So if someone gifted me an @ 300$ Fugu meal…..well I’d definitely be looking for the exchange policy.

Could I trade that in for a meal at ‘The Fat Duck’ or ‘Noma‘ ……PLEEEAZE????

What about you?

Are you DYING to try FUGU????

To Fugu or not to Fugu? Would you?— Foodie Gyans and yarns-2

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4 responses »

  1. This really is the fitting weblog for anybody who desires to locate out about this subject. You notice a whole lot its almost onerous to argue with you (not that I truly would want…HaHa). You undoubtedly put a brand new spin on a topic thats been written about for years. Good stuff, just excellent! 480852

  2. Come to London – we have fab Japanese restaurants and yes I’m willing to try the fugu fish even at a cost – lets share a plate sometime ….

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