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, and commercial canned fugu is prepared under that licensing system. Typically braised in soy or sake, it makes this once-rarefied flavor accessible.