ふぐ刺し （ふぐさし / Fugusashi）
Thin-sliced pufferfish
A delicacy made by slicing the firm, muscular flesh of pufferfish into paper-thin pieces so thin that the plate’s design is visible beneath. Mild in flavor yet rich in umami, it is enjoyed with ponzu and grated chili radish as a refined Japanese specialty.
When / How to Eat
Served with ponzu, grated spicy radish, and scallions. The dish is appreciated visually for its chrysanthemum-like arrangement, and stacking several slices enhances the umami.
Cultural Background
Fugu cuisine developed mainly in western Japan, with Shimonoseki in Yamaguchi Prefecture being a major center. The ultra-thin slicing requires exceptional knife skills, symbolizing the craftsmanship of Japanese chefs.
Cautions
Preparation must be done by licensed chefs, as improper handling can be dangerous. Only consume fugu at reputable establishments.