Fugu (Pufferfish)
Photo: Chris 73 · CC BY-SA 3.0

Make it at home

Yield 2Hands-on PT0MTotal PT0MDifficulty Not applicable

Ingredients

  • Fugu preparation requires a licensed chef in Japan; home preparation is illegal
  • If dining at a licensed restaurant: ponzu (citrus soy), momiji oroshi (grated daikon and chilli), and sudachi citrus are the standard accompaniments

Method

  1. Do not attempt fugu preparation without a licensed fugu chef; possession of live torafugu for cooking without a licence is illegal in Japan.
  2. Visit a licensed fugu restaurant in Osaka from November to March for tessa (paper-thin sashimi) or chirinabe (fugu hot pot with ponzu).

Tip from the editors. The fugu liver is the most toxic organ and remains banned even at licensed restaurants; any restaurant offering liver is operating illegally.

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Where to eat fugu (pufferfish)

Fugu (Pufferfish) in Osaka

Featured by TableJourney as a signature dish of Osaka. See where to eat Fugu (Pufferfish) in Osaka or the Osaka signature dishes guide.

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