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Who Prepares Fugu?
Due to its dangers, preparation of fugu is strictly regulated in Japan. Only licensed chefs who have undergone rigorous training and certification are legally allowed to prepare and serve the fish.
Despite precautions, over 200 deaths per year worldwide are attributed to fugu poisoning — often from unregulated or amateur preparation.
Why Do People Still Eat Fugu?
- Cultural Significance: Fugu has been a part of Japanese cuisine for centuries, often considered a symbol of bravery and status.
- Unique Experience: Many thrill-seekers enjoy the risk and rarity associated with consuming this delicacy.
- Delicate Flavor: Fugu offers a subtle, refined taste that’s unlike any other seafood.
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