河豚 （ふぐ / Fugu）
Delicacy fish with deadly toxin
Fugu is a poisonous fish containing tetrodotoxin, especially in its liver and ovaries—said to be 500 times more toxic than cyanide. In Japan, special licenses are required to prepare it.
When / How to Eat
Fugu is served as sashimi (tessa), hot pot (tecchiri), or deep-fried. It is often found in high-end restaurants and is popular in winter.
Cultural Background
Fugu cuisine is especially developed in western Japan, notably in Osaka and Shimonoseki. Chefs must be licensed and highly skilled.
Cautions
Improper handling of toxic parts can be fatal. Amateur preparation is illegal. Always eat at licensed establishments.