A fugu dinner in Japan can cost $200 per person, but you get more than a fish dinner. The license was introduced after WWII as many starving Japanese died having eaten improperly prepared fugu, or discarded food waste which contained fugu liver or skin. A chef prepares fugu in a restaurant in Osaka, Japan, in 2002. For that reason, a chef licensed to prepare fugu in Osaka Prefecture cannot work in Tokyo, for example. Guenpin Fugu. So we ordered a plate of FUGU to share between us. Some chefs work decades just to get the rice right. Even then, only 35% of people undergoing this training succeed to become a fugu chef. fugu definition: 1. the Japanese word for pufferfish (= a type of fish whose body contains a poison that can kill…. Fugu must be carefully prepared to remove toxic parts and avoid contaminating the meat. She ensured us it is fine. Do not be nervous about eating fugu however. In the last few years, strict regulations have been implemented to prevent the depletion of the fugu population in response to the rise in the fish’s popularity. The chef’s licence can take years, if not decades. They require license that take 2 – 3 years of apprenticeship, and to pass the final examination they need to prepare and eat the fish. Fugu dishes must be prepared by a highly trained fugu chef. Before they are allowed to serve fugu in a restaurant. However, if you are so thrilled that your tongue is getting numb while eating fugu, it can mean two things: 1. the skillful chef prepared your fugu in a way that the toxins hardly affect you, but you can still feel a hint of them 2. the lousy chef did a bad job and this will be your last supper. The thrill, however, is no laughing matter. Chef’s must obtain government certification to fillet Fugu. “It’s almost like a completely different level of training,” Suda says. 3. If you want to be a professional fugu (blowfish) chef in Japan, it’s going to take you quite a few years before you start serving this infamous delicacy . The majority of tetraodontiforms are palatable, and in numerous tropical regions the flesh of various triggerfishes and trunkfishes is highly esteemed. Distinct from the rest of these fugu restaurants in Osaka, Guenpin Fugu is considered to be the #1 pufferfish restaurant chain in Japan. The certification process then involves a few years of rigorous training and testing. “Acquiring a fugu licence is a long and exhaustive process. In the 1980’s, on average almost one diner per week died in Japan from eating fugu. There have also been stories of unlicensed restaurants in the United States stocking the meat for brief periods of time, though these claims are unconfirmed. U.S. Food and Drug Administration 10903 New Hampshire Avenue Silver Spring, MD 20993 1-888-INFO-FDA (1-888-463-6332) Contact FDA ... What then of fugu chefs and their years devoted to training? Licensed fugu chefs must undergo over 3 years of intensive training to prepare and serve fugu and cases of fugu poisoning from these chefs are extremely rare. Fugu is served only in licensed Japanese restaurants, with chefs specially trained in preparing the fleshy meat and avoiding contact with skin, visceral organs, or roe. With 88 branches all over Japan, as well as in China and Singapore, as of 2018, Guenpin still managed to maintain the quality of its fugu dishes with internationally patented techniques and more than 130 licensed chefs to prepare fugu safely. Since 1949 it has been required that every fugu chef undergo a three-year training period in cutting up and preparing the fish, culminating in an examination administered by the Japanese koseisho (Ministry of Health and Social Affairs). Fugu – one of the world’s most poisonous fish, is being prepared and served by Masayuki Nakai – one of few licensed Fugu chefs in Japan. This image was shot… Other articles where Fugu chef is discussed: tetraodontiform: General features: …in the exacting manner of fugu (or puffer fish) chefs in Japan. However, enough TTX may be retained within the flesh to produce mild symptoms of toxicity and afford the thrill of flirting with death. It’s no wonder why–people died left and right from consuming the delicacy. Learning to butcher and serve fugu requires deliberate, specialized training, and when Suda was enrolled in culinary school, fugu preparation was its own special track. In the world of Japanese cuisine, it takes approximately 10 years of rigorous training and a special licensing program before a chef can consider himself skilled in the art of preparing fugu. Pufferfish contain tetrodotoxin, a potent neurotoxin. 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