Blowfish

One of the most interesting culinary experiences I had during the trip (and there were quite a few; frog, spider, jellyfish, etc...) was the night we went out for blowfish it Tokyo. Blowfish is a highly toxic fish that must be served very carefully or will lead to death. Until they required restaurants to be licensed a few years ago they would have 20 to 30 deaths a year. That has been cut to 2 to 3 and those are all from people who do it themselves at home. The fish is served sashimi style (raw), the skin (raw) and in large chunks that you cook table style. This video illustrates how fresh the fish is when it is brought to the table. You don't eat it this way but you boil it in water on the table. How does it task? Its a delicious more white fish meat with no oily fishy taste to it. It is very expensive so you don't get a whole lot of meat. All in all, a great meal. 

Blowfish dinner with Taro and his family