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(© Gun Fish Film Partners)
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The exam for obtaining a fugu cook license requires detailed knowledge of various fugu varieties. (© Gun Fish Film Partners)
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Nameki Yukari identifying fugu species. (© Gun Fish Film Partners)
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The traditional “bag auction” at Haedomari Market. The buyers indicated their bids silently, using finger signals inside the bag. (© Gun Fish Film Partners)
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Director Uno Wataru. (© Nippon.com)
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Kushida Kōichi, the fugu expert behind Kushida Suisan at Tsukiji (now Toyosu) market. (© Gun Fish Film Partners)
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Shimonoseki’s annual Fuku (a local variation on the fugu name) Memorial Festival, which brings fugu professionals together from all over Japan. (© Gun Fish Film Partners)
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A traditional Ishikawa Prefecture dish of pickled fugu ovaries, which are just as dangerous as the liver. The only way to make them edible is this traditional method of fermenting them for over three years in brine and rice bran. (© Gun Fish Film Partners)
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Kamei Kazuhiro (right), owner chef of Kyoto restaurant Fugu Ryōri Tomoe, demonstrates the technique of slicing fugu sashimi. (© Gun Fish Film Partners)
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Kitahama Kiichi, owner of Osaka’s Kitahachi restaurant and founder of the Fugu Museum, is one of the world’s leading fugu researchers. He insists that “Fugu brings people together.” (© Gun Fish Film Partners)
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