Puffer fish (known as “fugu” in Japanese) may taste bland at first, yet soon it proves to be a medley of subtle flavors and al dente sensations. Among the many kinds of fish available in Japan, fugu remains one of the most prized. It is particularly delicious in winter, when the females lay their eggs. Fugu is commonly served raw as sashimi, in boiling pots (nabe), or fried. In sashimi form, fugu usually presented on a large painted plate that is designed to look more beautiful when viewed though the thin slices of the pale white fish. Also very popular in Japan is sake with a quickly broiled fugu fin floating inside the cup. Many species of the puffer fish contain poison in their internal organs and elsewhere, so preparation requires a special license. The enduring popularity of fugu in the face of this fact is testimony to its wonderful flavor. Fugu is a very healthy food that is high in protein and low in fat. Japanese restaurants at the Keio Plaza Hotel is offering a fugu dinner course with an elaborate variety of fugu dishes again this winter, giving visitors the chance to savor the understated pleasures of this renowned cuisine.
Updated: 27 December, 2018