Skip to main content

The Manual may earn a commission when you buy through links on our site.

Looking For Dangerous Cuisine? Why Not Try Fugu?

In the wide, wide world of cuisine, there’s not much that can compare to fugu. The traditional Japanese method of preparing pufferfish involves two things humans are apparently always hungry for: A one-of-a-kind dish and a brush with our own mortality.

Within many of the pufferfish’s vital organs is enough cyanide to kill you several times over. Its liver alone is estimated to contain enough of the poison to end five adult humans’ lives. That’s a potent stat, especially given that the fish is about the size of a football.  So dangerous is working with fugu liver that the fish’s organ was banned entirely in Japan in 1984.

Related Videos
Elena Kuzovkova / EyeEm/Getty Images

In the Yamaguchi prefecture of Japan, fugu is legend. Here, there are statues devoted to the spiny sea critter, along with enough mythology to fill up several textbooks. At places like the Karato Market in Shimonoseki, it’s been coveted for ages, sold to bidders and ultimately processed in meticulous ways to remove all toxic parts. Chefs in Japan undergo a rigorous three-year program just to be able to work with the potentially lethal fish. It’s widely viewed as legend and not fact, but some still believe that the best chefs are able to leave a trace amount of poison in the fish, enough to give the diner numb, slightly tingling lips. 

Because it’s not taken lightly, you don’t hear as much anymore about fugu-related fatalities. But every now and then, you do hear about somebody getting ill or even perishing, typically after preparing at home without the proper training. Whatever it tastes like, it’s fair to say that part of fugu’s major draw is the danger element. And it’s hard not to envision a scene like this one from The Simpsons when it’s ordered.

Fugu
Sebastian Kopp / EyeEm/Getty Images

In Tokyo, fugu is still seen as a wintertime delicacy. The dish fetches several hundred dollars a plate, often prepared as sashimi or chirinabe, a Japanese fish stew of sorts. In Japan and China, locals have been cooking with the fish for more than 2,000 years. It’s rumored that ancient Egyptians used pufferfish for a recreational sport something like bowling. The tiger pufferfish is the most poisonous and, historically, also the most revered. You can find the fish and its closest siblings in generally warmer seas all over the planet, from Australia to Hawaii.

It’s easy to see why the fish adores Shimonoseki especially. The coastal southwestern part of Japan looks like the Florida Keys of the Far East, with its turquoise waters and island-spanning bridges.

Modern research has equipped the farmers of today to raise poison-free fugu in parts of Japan. For thrill seekers, it’s a decidedly less sexy version. But for those looking to avoid any chance of what sounds like an awful way to go (paralyzed muscles while remaining completely conscious), it’s a welcome option.

Fugu
Tomono Kenichi / EyeEm/Getty Images

What does fugu taste like? The reviews are all over the board. Some call the flavor a more delicate version of chicken, or downright uneventful. The consistency is somewhat rubbery. But the platings, never mind the inherent thrill, can be gorgeous. And as with so many exotic dining adventures, it’s more about the journey than the first bite.

Prior to the pandemic, a few restaurants outside Japan served the dish, like Restaurant Nippon in New York. Morimoto in Philadelphia and Shiki in Seattle. The full experience, however, seems to involve not only a flirtatious dance with death but a trip to the south of Japan where fugu is king.

Editors' Recommendations

The ultimate guide to world-class seafood paella, according to an executive chef
Chef Miguel Molina of La Pulperia NYC shares his culinary insight on the perfect seafood paella
Paella from La Pulperia.

Perfectly al-dente rice flush with fresh shellfish, a properly made seafood paella is one of the greatest foods in the world. This delicacy from Valencia, Spain, is the perfect dish for a festive gathering, a fun family meal, or a romantic dinner for two. While it can be made with poultry and game meat in Spain, some of the most popular versions of paella often lean heavily into seafood.

At La Pulperia, a pan-Latin American restaurant in Hell's Kitchen, Manhattan, they've mastered the seafood paella. Executive Chef Miguel Molina is a native of Guerrero, Mexico, and is lending his creativity and culinary background to the restaurant menu, which includes a stellar paella made with black squid ink. The food here is a blend of cultures, combining influences from Latin and South American countries like Peru, Brazil, Argentina, and Mexico, creating totally distinctive flavor combinations. So what better guide is there to help us on the journey of making a world-class paella?
The foundation: The rice
Octopus paella from La Pulperia in NYC.

Read more
How to make the perfect shepherd’s pie, according to a cookbook author
Cookbook author Licia Kassim Householder shares her delicious recipe, guaranteed to be a hit
shepherds pie recipe untitled  14

Although Saint Patrick's Day has come and gone, it doesn't mean that we want to stop eating delicious Irish-American dishes. Hence, the reason you sought out a shepherd's pie recipe. We don't want to burst your bubble, but shepherd's pie isn't a traditional Irish dish. But, for that matter, neither is corned beef. However, this colcannon version of shepherd's pie really ups the level of the dish's Irishness.

Shepherd's pie has its roots in English cuisine. Dishes like corned beef and shepherd's pie have found their way into Irish-themed menus thanks to Irish-American celebrations, with emphasis on the American part. However, that doesn't mean you can't enjoy a delicious shepherd's pie on St. Patrick's Day or any day. It's a hearty and filling comfort food for the chilly winter and spring months.

Read more
These are the 7 best Mexican restaurants this side of the border
There's no shortage of good Mexican restaurants here in the states — These are the very best
The Original Ninfa’s

Of the many truly great cuisines out there, Mexican must be in the mix. It belongs in the same breath as Italian and French, full of diversity, dynamism, incredible age-old recipes and techniques, and a lot of food that's just plain fun to eat.

Yes, our country is home to some fantastic Mexican restaurants, from family-friendly outposts to high-end establishments redefining the very genre. And it's not just happening in border states like Texas, Arizona, and California. There's great Mexican cuisine all over the United States.
So, while this is by no means the definitive list of best Mexican restaurants in the nation, it is a collection of some of the finest. If you’re looking for an iconic experience, authentic dishes, or simply a great a meal, these options will never disappoint.

Read more