I was asked if fugu is worth the hype, and the answer is, yes and no. Yes if you think of it in terms of the idea that it’s liver is poisonous, and no, if you take it for what it is, another intricate Japanese fish. There are some foods that require expertise and or a license and this is one of them.

This experience is considered textural, the poison is never an issue, at least not unless you do something foolish. There are stories about famous people insisting that the chef serves the liver and people died but this is super rare.

Fugu is not dangerous at all, and it is safe to eat. The stigma of poison scares many foreigners and you can reassure that Japanese are very strict about serving foreigners, so please eat Fugu without any iota of worry.

Fugu’s taste, in the spectrum of taste is more singular than anything else, as is with many Japanese foods. The secondary flavors are often principle condiments, and these added to help accentuate the basic flavors, while the eliciting and inducing Japanese aromas and heightening the experience.

This is not considered a bad thing, or a criticism in any way, but just the opposite. Eating Fugu is more about the tradition, the combination of the raw ingredients, rather than one actual ingredient all by itself.

This theme is very common in terms of the Japanese ethics in the work environment, and no one person is alone, the community is what counts. I seem to think that this theme is carried over and foods are the embodiment of the Japanese ethos.