Tue, Jul 03, 2012 - Page 6 News List

FEATURE: Tokyo to relax rules on pufferfish

CHEF’S CHOICE:Legislation in Tokyo is being changed to allow for the purchase of frozen or ready made ‘fugu’ — as long as it has been prepared by a licensed chef


Chef Shigekazu Suzuki cuts and trims a pufferfish, known as fugu in Japan, to remove toxic internal organs at his restaurant “Torafugu-tei” in Tokyo on June 5.

Photo: AFP

Every year in Japan people are hospitalized after eating pufferfish; sometimes the result is fatal. However, despite apparent dangers, strict rules on serving the toxic delicacy in Tokyo are to be relaxed.

Aficionados say the tingle that the meat of the pufferfish leaves on your lips — caused by the potent neurotoxin it contains — is part of the appeal. They are undeterred by the fact that the numbness tetrodotoxin creates can progress to paralysis and breathing problems, or that, according to the US Food and Drug Administration, consumption can prove fatal within four to six hours and “the victim, although completely paralyzed, may be conscious and in some cases completely lucid until shortly before death.”

Diners at Shigekazu Suzuki’s restaurant, however, can be sure they are in no danger when they select their pufferfish — an ugly and, to the untutored eye, rather unappetizing looking creature — from a tank near the kitchen.

Suzuki is one of an exclusive coterie of Tokyo chefs who have undergone special training and licensing that allows them to serve the potentially fatal fish, known as fugu in Japan.

“It’s not easy for non-licensed people to clean fugu,” Suzuki said at his branch of the Torafugu-tei chain in up-market Ginza, as he stripped the toxic internal organs from the freshly killed fish with his razor-sharp knife.

“I have not eaten these bits because I’m scared,” he said, gripping the light yellow ovary — one of the most poisonous parts of the fish — and throwing it into a locked metal pot.

According to Suzuki, it takes about five years to pass the fugu license exam, which includes paper and practical tests on how to distinguish poisonous parts from others.

Stringent regulations are often credited with the low level of fatalities, but reports of fishermen dying after eating their own inexpertly prepared catch continue to surface.

And thrill-seeking diners sometimes ask to be served the banned internal organs. Occasionally, a chef will oblige.

In December last year, the Tokyo government revoked the license for a chef at a Michelin two-star restaurant after he had served the fish’s liver to a diner who asked for it. She recovered after a few days in hospital.

“Some people really want to try the dangerous parts because they think it might be really good,” said Mahiro Shin, a 33-year-old customer at Torafugu-tei.

“And sometimes some people get sick, but most people like us don’t take such risks,” he said.

A set meal of fugu hot pot at Torafugu-tei costs roughly ¥5,000 (US$63), but prices in some of the more exclusive restaurants in notoriously pricey Tokyo can rise to tens of thousands of yen.

However, the premium the seasonal delicacy attracts is easily justified, diner Yohei Watanabe said.

“It is a bit more expensive than regular fish, but it’s definitely worth it,” he said.

According to Japan’s health and welfare ministry, 17 people fell ill after eating fugu last year. One of them died.

Under the present system, restaurants in the Tokyo Metropolitan area, home to some 13 million people, can only serve fugu if they have a specially trained chef working on site.

However, in a move that surprised some observers, the authorities in the capital earlier this year announced plans to relax the rules.

From October eateries will be allowed to buy in ready prepared fugu — packaged or frozen, for example — provided it came from a licensed chef.

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