![]() ![]() ![]() For more information, visit our website at. In the hands of a specially licensed chef, fugu poses little risk to diners, who pay anything from 5,000 yen to 35,000 yen (£260) a head for a multiple-course meal that typically includes. Osaka is included in a number of our tours including our Best of Japan and Best of Western Japan tours. Prices at the Zuboraya range from 1,000 Yen for a plate of fugu sashimi, up to 8,400 Yen for an elaborate set meal serving the entire fish. For example, fugu skin is used as a sashimi, fugu fins are served in sake, and they even serve fugu ice cream. The flesh of the fugu is normally served as sashimi. The restaurants can be identified by the large, distinctive fugu found hanging in front of their restaurants as can be seen in thephoto from the Shinsekai district of Osaka. One of the most popular fugu restaurants in Osaka is Zuboraya, a small restaurant chain found in the South Osaka area (Dotombori, Namba, Shinsekai). During the Edo Period, many Kabuki actors died from eating fugu because only wealthy people were able to afford fugu at that time. The analogy here is that eating fugu is like playing with a gun. In Osaka, fugu is also called “tessa”, which in Osaka dialect also means “gun”. It is “Honey is sweet but the bee stings”. There is a Japanese idiom that fits in this situation. In spite of the fact that chefs who prepare fugu must be licensed by the government, people die every year from eating fugu. ![]() While the entire fish contains small amounts of poison, the ovaries from the female fugu and the liver from the male fugu contain large amounts of neuro-toxins and must be removed prior to consumption. But it is estimated that 70% of all the fugu eaten in Japan is consumed in Osaka.įugu sounds like “fuku” which means “happiness” or “good luck”, and is an auspicious fish even though they are poisonous. Most of the fugu in Japan is caught in the Shimonoseki area (the water between the main island of Honshu and the southern island of Kyushu). Another specialty of Osaka, especially in winter is the poisonous fugu (pufferfish). Only qualified chefs that have gone through three or more years of intense training are allowed to prepare it.Osaka is said to be a ‘Gourmet Paradise’ for the Japanese and is famous for its specialties such as Okonomiyaki (savory pancakes), Takoyaki (octopus dumplings) and noodles. Therefore, the preparation of Fugu is strictly controlled by Japanese law. If it’s not prepared correctly, it can be lethal to whoever eats it. The reason why is because its name derives from the fish in which it’s made: “Fugu” or “Globefish.” Fuguįugu has a reputation as the most dangerous dish on the planet. Luckily, there are laws in place to stop this now, but Foie Gras can still be found in certain countries around the world, with an estimated price per pound of $90 – $110. Unfortunately, the story behind Foie Gras isn’t great, as the ancient Egyptians used to force-feed the birds to fatten them up. If you like your pâté, then this might be worth splashing your cash on.įoie Gras is made from duck or goose liver, which has been fattened, resulting in a rich and buttery delicacy. However, fast forward several years, and Oysters have become a delicacy for the rich, with some top restaurants selling you a dozen for between $50 -$100! Oysters haven’t always been considered expensive food.īack in the day, Oysters were used to fill the bellies of the working class as they were cheap and in abundance. ![]()
0 Comments
Leave a Reply. |