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.
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TEA HORSE ROAD
FOOD & DRINK