When you think of the typical Japanese cuisine, you may come up with the dishes such as sushi, tempura, sukiyaki, and teppanyaki. These are the popular menu at the Japanese restaurants in overseas as far as I know. But if you had ever lived in Japan, you could think of more and I assume 'fugu' is one of them. I have to confess that the 'fugu nabe' (the puffer fish hot-pot) is one of the dishes I missed a lot while I lived in overseas.
I call the fish in the above picture as 'fugu' since that is what we, Japanese people call. It could be translated to a globe fish, blow fish, puffer fish, bubble fish, etc. but I don't know exactly what is the appropriate word to describe the fish above. In Japanese, it is written as 'river pig' in kanji.
The 'fugu' is one of the most celebrated dishes in Japan. It is lethally poisonous and the fugu chefs have to have a special licence to cook the fugu by the law in Japan.
First, you cannot miss 'tessa' in 'fugu' course menu - sashimi, raw fish, of fugu as above picture. It is sliced so thin and you could put 'kabosu', green citrus fruit, and curl 'konegi' & 'naganegi' - similar to Welsh onion - in sliced raw 'fugu' as you wish.
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