Fugu License

Most of us especially sashimi heads, have heard of the famous blow fish that is served in Japan that is deadly to eat if not cleaned by an expert. The poisonous liver of the Fugu is huge and very delicate, and thus requires a license to serve and the license requires 7 years if training! In a very American attempt to cut prices of blowfish and  make it more accessible, the Tokyo Metropolitan Government is changing laws more than 60 years old, and allowing restaurants without a license to get in on this lucrative trade. This of course has enraged  licensed chefs who ultimately worry this will down play the very serious danger of preparing the fish.

 

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About Todd Templeman

I am a product and fashion stylist in Portland OR. But more than that, I love to eat. I love what it makes me think about, or even see. I love that food brings family and friends to your door, or can be your best friend on a lonely night. I love all the aspects that surround great food, and my blog will contain a cross section of the food related happenings in my life and the world around me. Enjoy...
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