Fugu: Japan’s Seafood Delicacy with a Dangerous Reputation

The only parts of the purple puffer (mafugu, at top) that are edible are the muscles and testes, but the skin of the tiger puffer (torafugu, bottom) is also edible. (Courtesy Tsukiji Tentake)

(© Pixta)

Inedible parts of fugu, including the yellowish liver in the center and the kidneys above it. (Courtesy Tsukiji Tentake)

The fugu poison-disposal facility at Toyosu Fish Market. Restaurateurs and others bring the poisonous innards of fugu here for safe disposal. (© Gotō Reiko)

Collagen-rich nikogori jellied fugu. (Courtesy Tsukiji Tentake)

The beautiful design of the serving dish is visible through the translucent sliced fugu. (Courtesy Tsukiji Tentake)

Savoring the broth of fugu hot pot by adding rice to make zōsui porridge. (Courtesy Tsukiji Tentake)