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Even the lovely chrysanthemum that the chef painstakingly builds on the plate is read as a morbid omen, since, in Japan, the flower traditionally appears in funeral wreaths. While historically the Western attitude toward Eastern delicacies has often been one of suspicion and disgust, fugu is treated as a special case, not necessarily unpalatable - since it’s not widely available beyond Asia, few in the West have actually tasted it - but a literal threat.
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You don’t just toddle home afterward with a full belly you survive. To enter a fugu restaurant is cast as a daredevil feat akin to skydiving, with each bite a roll of the dice. “Trust the Russians to use something no one’s ever heard of.”) As recounted in Tom Parker Bowles’s 2006 travelogue, “ The Year of Eating Dangerously: A Global Adventure in Search of Culinary Extremes,” the real-life British explorer Captain James Cook had a more direct encounter with the fish in 1774 while trawling the South Pacific, sampling the liver and roe of a recent catch and then waking in the middle of the night to a violent prickling and sense of disembodiment in which “a quart pot full of water and a feather was the same in my hand,” for which only “a vomit and after that a sweat” offered reprieve.Īlmost everything written about fugu in the West, including the previous two paragraphs, revolves around the potential for death. No,” published the following year, it’s determined that the mysterious substance was “fugu poison.” (“Taken us three months,” the doctor reports. James Bond nearly dies of it at the end of Ian Fleming’s 1957 novel “ From Russia With Love,” when it’s administered by a kick from a boot with a hidden blade and he crumples to the floor in “ Dr. Just two or three milligrams of TTX may be lethal to a human - “more potent than arsenic, cyanide or even anthrax,” the American science writer Christie Wilcox notes in “ Venomous: How Earth’s Deadliest Creatures Mastered Biochemistry” (2016). In high enough doses, this can shut down a diner’s nerve impulses and cause, within hours, nausea, paralysis and the stalling of the heart, which only knows to beat because our body’s electrical system tells it to. Among those who think of fugu as merely a distant delicacy, knowledge rarely goes beyond the fish’s infamous trait: In the most delicious species, the innards are suffused with the neurotoxin called tetrodotoxin (TTX).
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A sluggish swimmer, fugu has stunted fins and often flat-lying spikes instead of scales, and when confronted by predators it compensates for its lack of speed by swallowing enough water to swell up until its spikes stand on end, so it looks like an angry armored balloon. Westerners have never quite understood the reverence in Japan for fugu, alternately known in English as puffer fish, globefish or blowfish, of the family Tetraodontidae.
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To one diner, this is a promise of pleasure to another, a teetering on the abyss. You can also savour your meal with a side of parboiled pufferfish skin. The restaurant’s other specialty, snow crab, is also available served in several ways including sashimi, tempura, grilled or in a hotpot.HERE IS A PLATE of fish cut so thin you can half see through it, the pale panels arrayed in rings that ripple outward, like the small, concentrically packed florets of a chrysanthemum. The restaurant offers both á la carte and full-course menus featuring torafugu served sliced, grilled, as a karaage, sushi or hotpot, and even with porridge. The signature dish, the Tiger Puffer fish (or “torafugu”), is prepped by the restaurant’s extremely skilled chefs (you’ll be fine, don’t worry) and is recognised as the highest grade of fugu.
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Japan’s largest fugu chain, Guenpin, has finally arrived in Singapore, making it the only fugu specialist in town. While the risk of any poisoning is rare these days, you won’t find any danger in your dinner here. Not sure what the fuss is about? Well, fugu is a Japanese dish that’s very carefully prepared from pufferfish, in such a way that the fish’s potent tetrodoxins (aka super poisonous stuff) are removed. But if you’ve already had a taste of these dishes, why not try something a little more exotic like fugu – if you’re brave enough that is! It’s not difficult to find great Japanese food in Singapore, whether it’s ramen, curry rice (and white curry rice!) or sushi. Think you can stomach this rare Japanese delicacy? Guenpin has just opened its first outlet in Singapore specialising in high-grade torafugu and Japanese snow crab