Make it at home
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
- Do not attempt fugu preparation without a licensed fugu chef; possession of live torafugu for cooking without a licence is illegal in Japan.
- 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.
Where to eat fugu (pufferfish)
Fugu (Pufferfish) in Osaka
Featured by TableJourney as a signature dish of Osaka. See the Osaka signature dishes guide for the canonical version.
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