Tokyo has some of the strictest regulations for serving fugu, and restaurants in the city must only employ chefs who have had two years of specialized training followed by a series of tests.

In a book on fugu, Takeo Koizumi, professor emeritus of cuisine culture at the Tokyo University of Agriculture, described the ovaries of blowfish as “the most incredible fermented food on this ...

Yamadaya has been serving puffer fish for over 100 years. Their fugu is caught in southern Japan and airlifted alive to their Tokyo restaurants. In Haedomari Market the fugu is auctioned off using ...

TOKYO: A 10-year-old Japanese girl has become the youngest person authorised to prepare "fugu" pufferfish -- a delicacy that can kill if its poisonous parts are not properly removed. Fifth grader ...

The project, involving the Nippon Foundation, Japan's national federation of fisheries cooperative associations and the University of Tokyo's ocean ... largest catch of blowfish, which used ...