Fugu

Process and sell fugu fresh from the ocean and migaki fugu. Tokyo considered allowing the sale of migaki fugu in the 1980s but decided against this move after discovering that in some cases the fish's poisonous parts had not been sufficiently removed.Tokyo eases Fugu Preparation Regulations balloonfish In 2013, strict government ordinance on the fugu trade in Tokyo were eased. Under the new rules set by the Tokyo metropolitan government shops and restaurants that do not have certified fugu chefs will be able to sell "migaki fugu," or fugu that has had its poisonous body parts removed, and "processed fugu," which describes the fish when it has been cut into pieces after the removal of its dangerous body parts. This type of fugu is primarily served in dishes such as sashimi and hot pots. [Source: Yomiuri Shimbun, March 17, 2012]The Yomiuri Shimbun reported: “The metropolitan government has decided the safety of migaki-fugu products can be ensured because the high level of expertise among workers handling fugu makes it unlikely that the fish will be distributed before its poisonous parts are completely removed.Under the new ordinance, shops and restaurants without certified fugu chefs must display a sign showing they only serve migaki fugu, and will be required to report to the metropolitan government. They will also need to purchase certified migaki fugu, labeled to indicate the poisonous parts have been removed, and keep records on where they bought the fish.Daichi Sakamoto, president of the Torafugu-tei fugu restaurant chain, said, "The strict regulations have protected Tokyo's fugu industry, and this has kept the fish's prices high." The chain has created about 50 restaurants in the Kanto region since expanding from Osaka to Tokyo about 15 years ago.Sakamoto said he welcomes deregulation, "It will help us as well." easing restrictions will give Tokyo residents more opportunity to eat fugu, causing the market to expand.But Naoto Yako, head of Ginza Naruto, a fine-dining restaurant selling fugu in Ginza, has concerns about safety. Yako is worried that some dealers and restaurants that do not have certified chefs may buy fugu that has not had the

Poisonous parts removed, in order to illegally process and sell the products. Some fugu restaurants in Tokyo are considering whether to display signs indicating that they have licensed fugu chefs, Yako said.Puffer Fish Dishes fugu nabe Generally a fugu meal goes for between $40 and $100 per person and typically has five courses with raw fugu being first followed by fried fugu and stews, soups and broths made with parts such as skin and testes. Boiled fugu is often marinated in vinegar and topped with daikon radish-hot pepper sauce and dipped in a mixture of Welsh green onion, seaweed and soy sauce.In Shimonoseki, thin slices of raw fugu are wrapping around thin slices of fish around slivers of green onions and dipped in a sauce made of soy sauce, radish and red pepper. This is followed fugu stew (nabe), featuring chunks of fugu meat cooked at the table in an earthen pot along with cabbage, spinach, tofu and shiitake mushrooms. Items are extracted from the pot with chopsticks and dipped in soy sauce and citrus juice, sometimes flavored with chili paste and grated daikon. The tail is used as a decoration and the remaining stew broth is mixed with rice. All this is for about $80 per person.The thinly sliced raw flesh of the tiger fugu is said to be the best. A plate of the paper thin slices for four people, arranged into patterns of flowers or birds, goes for over $200.Fugu testicles eaten before the mating season, when they are full and mature, are regarded as a special delicacy. Hot sake prepared with fugu fins has a reputation for producing a mellow buzz. Many restaurants serve the slices in the shape of chrysanthemum, a traditional funeral flower.Eating FuguFugu is very popular in Japan. Tokyo has around 800 certified fugu restaurants. There are about 3,800 nationwide. The certification that shows that chefs have passed the fugu preparation test generally is prominently displayed. A chef at a fugu restaurant told the Yomiuri Shimbun, "We age a mature fugu for two days and then slice it into sashimi. This process maximizes

Amazon";amzn_assoc_default_search_phrase = "FUGU";amzn_assoc_default_category = "Music";amzn_assoc_linkid = "9745002490590a2eae33d6c0de3369d0";amzn_assoc_rows = "2"; --­>DOUG LARSON IMPORTS — Buy prog rock music and rarities (5% off over $125, 10% off over $300, 135$+ Free shipping)AMAZON — Search « FUGU » CDs & Vinyls EBAY — Search « FUGU » CDs & Vinyls Buy FUGU & Prog Rock Digital Music online:AmazonMP3: Search for FUGU DRM-Free MP3 Downloads @ Amazon.com MP3Try Amazon Prime Music (30-day free trial)-->FUGU forum topics / tours, shows & newsFUGU Videos (YouTube and more)Showing only random 3 | Search and add more videos to FUGUFUGU discographyOrdered by release date | Showing ratings (top albums) | Help Progarchives.com to complete the discography and add albumsFUGU top albums (CD, LP, MC, SACD, DVD-A, Digital Media Download)FUGU Live Albums (CD, LP, MC, SACD, DVD-A, Digital Media Download)FUGU Videos (DVD, Blu-ray, VHS etc)FUGU Boxset & Compilations (CD, LP, MC, SACD, DVD-A, Digital Media Download)FUGU Official Singles, EPs, Fan Club & Promo (CD, EP/LP, MC, Digital Media Download)FUGU ReviewsShowing last 10 reviews onlyStudio Album, 20003.07 | 7 ratingsBUYHarmonia Maudit Fugu Jazz Rock/FusionReview byb_olariuProg Reviewer Fugu is an obscure jazz fusion band from France with some progressive rock leanings here and there. The band was formed around Eclat's guitarist Philippe Troisi and keyboardist Thierry Masse in late '90's. They release so far a single album in 2000 named Harmonia Maudit at Musea records. To be true, the album is not quite the jazz fusion I like most of the time, I mean the compositions doesn't go anywhere, that doesn't