The Japanese dish fugu, also known as blowfish, is so deadly that even a slight error in preparation could prove lethal. However, the city of Tokyo intends to loosen the limitations that only highly qualified and licenced chefs are permitted to serve the meal.
Fugu must be carefully treated to remove harmful components and to prevent contaminating the meat because it can be lethally deadly to humans because to its tetrodotoxin.
In Japan and numerous other nations, the preparation of fugu in restaurants is carefully regulated by law, and only chefs who have passed a rigorous training programme that lasted three or more years are permitted to cook the fish. On occasion, cooking causes unintentional deaths.
Fugu is offered as nabemono and sashimi. Although it is popularly believed to be a delectable component of the animal, the liver is also the most dangerous, and in Japan, serving this organ in restaurants was outlawed in 1984. One of the most popular Japanese foods today is fugu.
