Where to eat Fugu (Pufferfish) in Osaka
The poisonous pufferfish served only by licensed chefs under Japanese law. Osaka is Japan's leading fugu market after Shimonoseki; tessa sashimi and chirinabe are the canonical presentations.
How to make Fugu (Pufferfish)
Serves: 2
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).
Editor tip. The fugu liver is the most toxic organ and remains banned even at licensed restaurants; any restaurant offering liver is operating illegally.
The editor picks for Fugu (Pufferfish) in Osaka are still in research. Meanwhile, see the Osaka signature-dishes index or the Osaka food guide.