On the right is Fugu Sake, which is made from a dried blow fish fin and rather strong sake. When the chief removes the lid he or she lights the sake on fire to burn off the blow fish poison in the drink.
On the left is a blow fish salad. It is made from the blow fishes skin, chives, and minced spiced radish. Over all the salad does not have much flavor and the blow fishes skin is a little chewy.
On the left is a blow fish salad. It is made from the blow fishes skin, chives, and minced spiced radish. Over all the salad does not have much flavor and the blow fishes skin is a little chewy.
This would be raw blow fish. Since it has almost no taste, usually it is eaten with chives and minced spiced radish. If the blow fish is high quality and fresh the poison in the meat will make you mouth and tongue tingle slightly.
Fried blow fish is quite delicious and all of the poison is burned off from the heat of frying.
The final course was blow fish nabe; otherwise known as boiled blow fish. This restaurant uses a special kind of paper that somehow holds up against the boiling water. The blow fish is boiled together with tofu, mushrooms, noodles, and cabbage. Once again the heating process neutralizes the poison, make this a "safe" dish.
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