Preparing fugu, Japan's poisonous fish dish


The Japanese delicacy of fugu, or blowfish, is so poisonous that for decades chefs in Tokyo who prepare it have been strictly licensed.

Getting a licence takes at least two years of training followed by a tough test which a third of applicants fail.

But now the city government is planning to ease the restrictions, allowing any restaurant to serve fugu, as long as they buy it from suppliers with the venomous parts removed.

Experienced fugu chef Kunio Miura showed Roland Buerk how he prepares the blowfish and why he is worried about the change in rules.

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