SEAFOOD & FRESHWATER
100 tiny slices of raw fugu, shaved paper thin, are arranged in the traditional design of a chrysanthemum flower, with a tassel of fin and skin. The transparency of the flesh makes the plate itself an important part of the meal, here served in a ryotei, a traditional Japanese restaurant. One of the world's most expensive foods, the flesh of the fugu is a national delicacy, and meals in a speciality restaurant can cost a few hundred dollars. Fugu eating also carries a risk of poisoning, as the liver and the sexual organs of the female conatin tetrodotoxin (TTX), a toxin 250 times more deadly than cyanide, weight for weight. There is no antidote, and each year, despite elaborate precautions that include licensing fugu chefs, a few people die. RECIPES AVAILABLE.
© Michael Freeman.
Mpixels (53.2 MB uncompressed) - 3505x5305 pixels (11.6x17.6 in / 29.7x44.9 cm at 300 ppi)
FOOD & DRINK