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Adrenaline on the tip of the plug— puffer fish
Of course, the adrenaline in its pure form anywhere to serve will not, but lack of it certainly will not if you decide to try a rare Japanese delicacy — puffer fish.
The rarity lies in the special requirements for its preparation — here you need exceptional skill of the cook. Because the whole "inner world" of this sea inhabitant impregnated tetrodoxin — toxic substance that is extremely dangerous to humans.
Fans of extreme cuisine say that the taste of fugu fish (Blowfish) is reminiscent of Japanese paintings on silk — something subtle, elusive and smooth. Kitaoji Rasanen, a famous Japanese artist, wrote: "the Taste of this fish does not compare to anything else.
If you eat fugu three or four times — it will become her slave, but all who refuse this dish because of fear, worthy of the deepest sympathy". And those who do not deny themselves this pleasure, quite a lot, because every year in Japan eat up to a thousand tons of fugu.
Aerobatics
To prepare the puffer fish need so that it remained as much toxin as necessary, to have achieved a state of mild euphoria, but without prejudice to health. In other words, the chef must possess not only culinary skills, but also with medical knowledge, since the intensity of exposure to toxic substances depends on the physique, temperament and even color of the skin.
The chef clearly needs to monitor the status of guests and not allow them to eat too much, because the Japanese tradition in case of poisoning, he was forced to eat for the guests of the "failed" dish.
But it is not the only factor limiting the number of people willing to prepare fugu. You must obtain a special certificate and pass a few exams, the most crucial of which is to eat a cooked dish.
Approximately 75 percent of applicants drop out even on a theoretical selection. Therefore, to find in Japan places that specialize in the preparation of the puffer fish, is not so simple. And outside the country, and not impossible. And if you wish to feast on this delicacy, you will have to go to the land of the rising sun.
According to the findings of archaeologists, the Japanese eat puffer long before our era, and, judging by the fact that their country is still densely populated, they did it wisely. Although the Emperor of Japan and his family is fugu still banned today.
A sense of proportion
In fairness it should be noted that with tiny doses of poison fugu is considered curative. It is used for the treatment and prevention of age-related diseases and disorders of prostate gland function.
One of the ancient recipes of health drinks based on fugu is that its poisonous fins are first fried before charring, and then two minutes dipped in sake. They say that intoxication from this infusion is very specific and is accompanied by aggravation of all the senses. It will be offered to you before the meal if it includes other dishes from the puffer fish.
Fugu is served!
Process serving of fugu — the same kind of ritual. Safest is to start with the abdomen. Finish the meal with dishes of the most dangerous parts of the fish — back.
Considered the most beautiful sashimi of fugu, because the chef puts slices of raw fish the whole picture.
The dish serves a mix of ponzu (vinegar sauce), asazuke (chopped onions) and Momiji oroshi (grated radish mixed with hot red pepper).
Bon appetit!
In the spring, when fugu is the most poisonous, gourmets pay the highest price — up to $ 700 per kilogram.
source
Source: /users/155
The rarity lies in the special requirements for its preparation — here you need exceptional skill of the cook. Because the whole "inner world" of this sea inhabitant impregnated tetrodoxin — toxic substance that is extremely dangerous to humans.
Fans of extreme cuisine say that the taste of fugu fish (Blowfish) is reminiscent of Japanese paintings on silk — something subtle, elusive and smooth. Kitaoji Rasanen, a famous Japanese artist, wrote: "the Taste of this fish does not compare to anything else.
If you eat fugu three or four times — it will become her slave, but all who refuse this dish because of fear, worthy of the deepest sympathy". And those who do not deny themselves this pleasure, quite a lot, because every year in Japan eat up to a thousand tons of fugu.
Aerobatics
To prepare the puffer fish need so that it remained as much toxin as necessary, to have achieved a state of mild euphoria, but without prejudice to health. In other words, the chef must possess not only culinary skills, but also with medical knowledge, since the intensity of exposure to toxic substances depends on the physique, temperament and even color of the skin.
The chef clearly needs to monitor the status of guests and not allow them to eat too much, because the Japanese tradition in case of poisoning, he was forced to eat for the guests of the "failed" dish.
But it is not the only factor limiting the number of people willing to prepare fugu. You must obtain a special certificate and pass a few exams, the most crucial of which is to eat a cooked dish.
Approximately 75 percent of applicants drop out even on a theoretical selection. Therefore, to find in Japan places that specialize in the preparation of the puffer fish, is not so simple. And outside the country, and not impossible. And if you wish to feast on this delicacy, you will have to go to the land of the rising sun.
According to the findings of archaeologists, the Japanese eat puffer long before our era, and, judging by the fact that their country is still densely populated, they did it wisely. Although the Emperor of Japan and his family is fugu still banned today.
A sense of proportion
In fairness it should be noted that with tiny doses of poison fugu is considered curative. It is used for the treatment and prevention of age-related diseases and disorders of prostate gland function.
One of the ancient recipes of health drinks based on fugu is that its poisonous fins are first fried before charring, and then two minutes dipped in sake. They say that intoxication from this infusion is very specific and is accompanied by aggravation of all the senses. It will be offered to you before the meal if it includes other dishes from the puffer fish.
Fugu is served!
Process serving of fugu — the same kind of ritual. Safest is to start with the abdomen. Finish the meal with dishes of the most dangerous parts of the fish — back.
Considered the most beautiful sashimi of fugu, because the chef puts slices of raw fish the whole picture.
The dish serves a mix of ponzu (vinegar sauce), asazuke (chopped onions) and Momiji oroshi (grated radish mixed with hot red pepper).
Bon appetit!
In the spring, when fugu is the most poisonous, gourmets pay the highest price — up to $ 700 per kilogram.
source
Source: /users/155
