Fugu

Fugu (河豚; 鰒; フグ) in Japanese, bogeo (복어; 鰒魚) or bok (복) in Korean, and hétún (河豚; 河魨) in Standard Modern Chinese refers to pufferfish, normally of the genus Takifugu, Lagocephalus, or Sphoeroides, or a porcupinefish of the genus Diodon, or a dish prepared from these fish.

Fugu possesses a potentially lethal poison known as tetrodotoxin, therefore necessitating meticulous preparation to prevent the fish from being contaminated. Restaurant preparation of fugu is strictly controlled by law in Japan, Korea and several other countries, and only chefs who have qualified after three or more years of rigorous training are allowed to prepare the fish. Domestic preparation occasionally leads to accidental death.

Throughout Japan, fugu is served as sashimi and nabemono. The liver, widely thought to be the most flavorful part, was traditionally served as a dish named fugu-kimo, but it is also the most poisonous, and serving this organ in restaurants was banned in Japan in 1984.

In East Asian cuisine, fugu has emerged as a highly renowned delicacy, establishing itself as one of the most celebrated dishes in Japanese and Korean cuisine. Fugu has also been gradually emerging as a prized seafood delicacy in Chinese cuisine.