![]() ![]() The chef carefully prepares the dish by recovering the most meat possible in thin slices. To illustrate the scope and difficulty of this exam, 70% of the applicants fail. This requires about three years of intense training along with an apprenticeship before a chef can take the examination. ![]() Only Served by a Licensed Chefīecause this dangerous delicacy can present so many health problems, not least of which is death, only a licensed chef can prepare it in Japan. While any meat can be sashimi, fugu is the shining star of the show. Many people may recognize this as a menu option for sushi restaurants. In other words, this is a method of slicing raw meat into super thin slices. But, the most popular way to eat it is as sashimi. There’s also a method called “milt,” or the grilling of the fish’s soft roe. Fried, smoked and stewed are common but so is serving it atop a salad. There are many ways to prepare this blowfish and all of them fall under the category of delicacies. The Japanese have eaten fugu for centuries with found bone remnants that date back to as old as 2,300 years. The average weight of a whole fugu fish is somewhere in the ballpark of four pounds. Depending on the season, a restaurant can purchase fugu for as little as $8.70 (¥1,000) or as much as $43.50 (¥5,000) per pound. To eat this porcupine blowfish, costs $20 (¥2,113) to $50 (¥5,777) per serving, with full courses costing up to $200 (¥23,111) or more. What Is the Price Tag to Eat Fugu in Japan?
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