Why do Japanese eat puffer fish until they die, because puffer fish is highly toxic?

Pufferfish, people generally refer to a kind of fish with delicious meat but extremely toxic. China people have a history of eating puffer fish since ancient times, but they never seem as enthusiastic as Japanese people: there are 1500 shops serving puffer fish in Tokyo alone. Pufferfish is poisonous. Why does Japan like to eat puffer fish so much? How does the Japanese puffer fish taste? What is the correct way to eat puffer fish? In this issue, the doctor will answer your questions.

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The history of Japanese eating puffer fish: from prohibition to opening

Eating puffer fish has a long history, and a fasting order was issued: eating puffer fish confiscated property and detained.

Since the Edo era, the custom of eating puffer fish has been circulating in Japan, but the thrilling dolphin meat will become the last dinner for diners if you are not careful. There is no antidote for poisonous puffer fish, and the needle tip is big enough to kill people. So mysterious, some people can't help but be tempted. Toyotomi Hideyoshi weakened its national strength because too many warriors died of puffer fish poison, and even issued a fasting order: eating puffer fish may even lead to confiscation of property or even detention; Today, this ban, which is still in effect, has made no one in the Japanese royal family taste this delicious food.

The turning point of the ban: Ito Bowen's key bite

Later in the Meiji era, the first generation of Japanese Prime Minister Ito Bowen accidentally ate puffer fish. After eating, Ito lamented that there was such delicious food in the world, and immediately called for lifting the ban on puffer fish. First of all, Yamaguchi Prefecture lifted the ban on eating puffer fish. In order to commemorate this historical moment, there is a monument in front of Shimonoseki Chunfan Building to commemorate Ito Bowen eating puffer fish.

Eat puffer fish scientifically: formulate rules for eating puffer fish and set up puffer fish chef qualification certificate.

Later, Japanese university professors began to study the toxicity of puffer fish, carefully studied all kinds of puffer fish, and scientifically verified the strength, nature and detoxification methods of poison. Finally 1892, starting from Tokyo, various regions began to eat puffer fish scientifically.

In modern times, the government finally gave in. In the new Food Hygiene Law, the rules for eating puffer fish are formulated in detail, and the examination for the qualification certificate of puffer fish chef is also set up. With this qualification, chefs can scientifically handle their own toxins according to different puffer fish and sell puffer fish. It also lists in detail which parts of puffer fish can be made and sold.

Poisoning by puffer fish still happens from time to time, and it once poisoned the "national treasure"

Even though detailed rules and chef's qualification certificate have been formulated, puffer fish poisoning incidents still occur from time to time, and the most famous dolphin eater is Mitsugoro Bando, a "Japanese national treasure".

Mitsugoro Bando, the legendary eighth-generation kabuki actor, is an absolute food expert, especially fond of puffer fish, claiming that all poisons are invulnerable. 197565438+1October 16 He walked into a famous puffer fish shop with a singer friend. After three rounds of wine, a young director who wanted to please Sakamoto suggested trying the liver of puffer fish, which is the ultimate taste of gourmets. Four square dolphin livers, only 1.4 cm wide, were handed over from Geji slowly, flawless and crystal clear. No one dares to touch food or the kiss of death, except Sakamoto. He sipped his lips, as if deeply moved by the delicate and smooth touch, and swallowed four pieces in a row. He died at night, which shocked Japan.

There was also a poisoning accident in the puffer fish Michelin two-star shop.

There are cases of poisoning in shops with complete qualification procedures in Japan today. On 20111,a poisoning incident occurred in a famous store in Ginza, which also caused great social repercussions. After the poisoning incident, Fuzhi reopened at the beginning of 20 12 after several months of introspection and rectification. Speaking of this, this Fuzhi is also a Michelin two-star, which has always been well evaluated. There will be such an accident, which means that it is really "desperately eating puffer fish."

However, even if you are not afraid of poisoning, you should consider eating puffer fish: because its catch is decreasing year by year, the price of puffer fish has been rising. In recent years, the average price of each puffer fish is as high as 6.5438+0.5 million yen, which is still in short supply. You need to make an appointment several months in advance to eat.

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How do Japanese eat puffer fish?

The season of eating puffer fish

Japanese people eat puffer fish from the other side of autumn to the other side of spring, that is, from late September to late March. Especially in February-February of 65438+, because it is about to enter the spawning period, its meat color is crystal clear and the meat is delicious. After every New Year, Japanese diners are eager to move, and puffer fish cuisine also welcomes the most prosperous period of the year.

Treatment of puffer fish

Because puffer fish is poisonous, before eating it, it must go through a professional chef with puffer fish chef qualification certificate and go through the treatment process.

What does this mean?

The treatment method of removing the lip and fin back of puffer fish, peeling and then removing the internal organs. (The toxic parts of puffer fish are mainly liver and ovary) These treatments are very delicate, because once destroyed, the edible parts will also carry toxins, which will affect eating.

The skin of puffer fish is tough, which is not only unique in taste, but also the material of ancient folk art, so peeling is also a highly professional job. So in general, the salary of chefs who deal with puffer fish should be quite high.

Treated puffer fish

Interestingly, however, the examination and certification of puffer fish chef's qualification certificate are different in every county in Japan, so there is a situation in which chefs in this area do not admit that they are employed in another area. In Japan, as long as puffer fish are processed by certified chefs, secondary processing does not require a qualification certificate, so general restaurants and supermarkets will introduce some processed puffer fish to sell.

Chef qualification certificate

How to eat puffer fish

Generally speaking, fish is freshest within 4-5 hours after death, and then the meat will become stiff, which will affect the taste. The puffer fish, on the other hand, is very strong in meat, and it will become soft 24-36 hours after death. At this time, it tastes the best and tastes the smoothest.

Sashimi (sashimi)

The first thing I have to mention is sashimi, of course, high-end Japanese food.

Not only is the skin of puffer fish chewy, but the meat of puffer fish is also very elastic when eaten raw, so it is difficult to bite it off. So when making sashimi, try to cut it as thin as rice paper and be crystal clear. This kind of swordsmanship requires not only skillful swordsmanship, but also a special "puffer fish knife".

And the loading method of puffer fish is also very particular, which are mainly divided into? There are four kinds of flowers: Sheng, Ju Sheng, Peacock Sheng and Peony Sheng. Each kind is pleasing to the eye, and try to appreciate it like a work of art.

Peacock sheng

Prosperous

Jusheng: (The one on the left is the skin of puffer fish)

Mudansheng

When eating, gently pick up a piece of crystal clear puffer fish meat with chopsticks, and then dip it in vinegar. In addition, the puffer fish skin treated with hot water is also eaten like this.

(puffer fish pot)

The puffer fish pot is made of kelp, vegetables and miso stewed puffer fish meat. Just like sashimi, dip it in vinegar. The boiled soup, with a little salt, is delicious when cooked with rice.

Bai Zi gourmet

Okay, speaking of special places. What is Bai Zi? It's actually the testicles of a male puffer fish. Among them, the spawning period from 65438+ 10 to March is the most delicious moment and one of the most expensive dishes. Among them, barbecue, deep frying and tofu stir-frying are all top-grade dishes.

Salt burning Bai Zi:

Bai Zi tofu:

Boiling condensation

Stew puffer fish skin with vegetables and mushrooms and put it in the refrigerator. The next day, the puffer fish skin will gelatinize to form instant fish jelly. Smooth and delicious, rich in flavor, making people appetite.

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Recommend a good restaurant for puffer fish in Japan.

Yamada House in Jiupestle, Tokyo

This store should be the only Michelin three-star puffer fish store in the world. A * * *, with only 23 seats, is very difficult to make a reservation. If you sit at the counter, you can see the chef's live production.

, Osaka

Lively Osaka people like to choose a suit and clothes at Shinsaibashi, drink sake and enjoy the style of Xiamachi. If the most famous puffer fish hall here must be. On this side of Tsutenkaku is Dotonbori's shop. From a distance, you can see the big puffer fish signboard floating on the busy street. You can even make the menu into a big board and put it directly on the side of the road at a glance. An old shop that has been open for more than 90 years, with all kinds of original puffer fish dishes, dolphin skin salad is a must. Scald the dolphin skin with boiling water, immediately shrink it in ice water, dip it in special sauce, it is crisp but not raw, smooth and slightly sticky, with unique colloid and sweetness, which makes people memorable.

Pumin puffer fish shop in Oita Prefecture, Kyushu

Kyushu Island is rich in land and sea products. In addition to the famous city flounder, there is also a puffer fish that must be eaten in Miyazaki's pheasant and Saga's buffalo. If you think puffer fish is an unattainable high-class cuisine, it may change if you try it in Oita. Although not as famous as you and Bodzin, the well-run shops are clean inside and outside, but more approachable. In the open kitchen, the young boss in it runs in the family is skilled in gestures and considerate in service, ranging from a thin chef, Bai Zi, to a pot of mixed rice. Bai Zi, the freshest roasted tiger dolphin, immediately spat out the dense white fat with chopsticks, and the taste was not lost to the top dolphin bone shop in Tokyo.