We ate FUGU in Tokyo’s Ikebukuro district for Rod’s birthday.  We survived it.  FUGU, or blowfish,
can be deadly if the toxins contained in the liver and ovaries escape into your meal.  Quicker kill than cyanide ;)
Luckily our chef was up to standards (apparently these are very strict and require 7 years of training before
a license to serve can be obtained).  We walked away from the table bolstered and healthy.
Except for our pocketbooks, that is.  We spent 12, 000Y ($150CDN) on the delicacy.
Though we did go all out and ordered a “furu cousu” (full course) for 2 with a bottle of cold sake.

The meal began with an appetizer of the fish’s raw skin mixed in with some chili and green onions—
rubbery and tasteless but for the chili.  Next came a plate each of thinly sliced clear sashimi.
The fish is grey and ugly on the outside and translucent white on the inside.  The sashimi was less rubbery
than the appetizer, and by this point we were really getting into it.  The sashimi was followed by the best
“karaage” (fried food) I’ve ever had.  Battered deep fried FUGU.  The rest of the fish appeared on a tray
to be boiled as NABE, a traditional Japanese winter hot pot of vegetables and a meat of your choice
(this time FUGU of course).  Apparently the prime season for FUGU is January which likely explains
the winter cooking style.  We boiled up the fish’s mouth, which we were assured was very “herushi” (healthy).

One of the most interesting displays of the night came when the NABE broth was transformed into
Japanese Congee (rice gruel).  The finalee was a golf ball size scoop of ice cream each.  Our meal was
well attended by the wait staff who explained to us each of the dishes we were about to sample,
helping us cook our NABE at the table.  Rod was a little alarmed at the fact that they all wore headsets
which he feared were intended to mobilize a rescue plan in case one of the dining customers should drop.
 

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