A Japanese 10-year-old has become the youngest person authorized to prepare “fugu” pufferfish — a delicacy that can kill if its poisonous parts are not properly removed.
Fifth grader Karin Tabira passed a test this summer that means she is now certified to slice and gut the fish for consumption.
She recently used her new skills to serve a platter of paper-thin slices of fugu sashimi to the governor of southern Kumamoto region where she lives.
I’ve heard it’s not the taste. It’s a combination of thrill seeking and also even the meat has a bit of ttx apparently and microdosing gives a little tingle or buzz of sorts that is desirable.
Yes, I’ve heard the same. It’s a flavourless, hazardous form of conspicuous consumption. It’s one of those things where if someone dies from it, it’s really hard to feel sad for them.
I dunno. If prepared by a properly trained chef illness or death from fugu is very very rare. It’s not super high on the risk taking behavior scale. As someone that has a high risk ‘appetite’ I find myself drawn to things like new drugs or the challenge of exceptionally spicy foods I know I won’t find conventionallly pleasurable. I get that most would call these behaviors simply stupid, but I guess I can empathesize a little for others that have a loud Id in their psyche.
If you want to take crazy (or mild) risks that’s your prerogative, but a skydiving jump costs around the same, and has nice scenery instead of tasteless white goo.
Definitely not for me. Thanks for the info.