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EDITORIALS

Fugu by Adam Guy

In purely culinary terms, Fugu is quite a versatile ingredient that possesses a unique texture, lending it to a number of different methods of preparation. The very high prices paid for Fugu meals give it a rather hallowed status and is considered quite the indulgence, whilst the apparent danger associated with such a poisonous fish imbues the diner with a sense of daring or adventure. In fact, the gourmand’s name for raw Fugu, tessa, is an ironic term derived from the phrase teppō sashimi, or ‘musket sashimi’. However, with the correct preparation Fugu can be enjoyed quite safely and here in Japan, especially in the eastern Kantō region, the hungry fisherman can indulge himself in Fugu dishes that normally command prohibitively high prices in exclusive restaurants.

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