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Fugu Chef’s License

A kabuki-cho fugu chef shows his license.

Fugu the dish that can quite literally take your breath away.

To avoid poisonings fugu chefs are required by law to have a fugu license. The license was introduced after WWII as many starving Japanese died having eaten improperly prepared fugu, or discarded food waste which contained fugu liver or skin.

This image was shot in Kabuki-cho, Shinjuku. The fish in the background are fugu unaware of their impending doom.

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Travel writer and photographer living in Okinawa, Japan

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