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Fugu, Japanese pufferfish, is well-known around the world for its risky poisonous nature, but is a common delicacy in Japan when prepared correctly. Fugu contains Tetrodotoxin in its organs, a highly potent poison. When preparing a fugu dish, whatever it may be, it is important the chef knows how to properly handle and cut the fish. Fugu is most commonly enjoyed as sashimi, cut extremely thin to the point it appears clear or translucent. The technique of cutting fugu into these thin translucent slices is called usuzukuri, and takes years of dedication and practice from an expert sushi chef to cut. Fugu hot-pots are also a popular choice in the winter time. Although it makes sense some travelers in Japan would be afraid to try fugu, properly sliced fugu is highly recommended for it's unique flavor.
Heard of Fugu but never wanted to risk trying it? The staff at Japan Deluxe Tours can arrange an authentic fugu meal for your vacation with our affordable range of add-on's and day trips. You can also customize your vacation into a foodie tour to sample all the best flavors Japan has to offer.
Sashimi is sliced raw fish dipped in soy sauce with a bit of wasabi
Traditionally consists of seafood placed on top of a chunk of vinegared rice
National Treasure Rurikoji Buddhist Temple
Food Town - Okonomiyaki, Takoyaki and more
Outer Tokyo Fish Market filled with restaurants and shops
Master Sushi Chef of Jiro Dream of Sushi
Kaiseki Ryori is a traditional Japanese multi course meal consisting of small dishes
Tottori Seafood Specialty