Fugu

Fugu, or puffer fish, is one of the most storied culinary subjects in Japan. Several species are consumed, most commonly Takifugu rubripes, fished in the waters of the Seto Inland Sea and off Kyushu and Yamaguchi Prefecture. The fish requires licensed preparation due to naturally occurring toxins in certain organs. Canned fugu, typically braised in soy or sake, removes all risk and makes this once-rarefied flavor accessible.