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Jul 17, 2021 Pufferfish is a luxury winter delicacy in Japan, but a license is required to prepare and serve fugu, as the fish is called in Japanese, since any bite potentially contains a lethal toxic surprise. Fugu is not commonly consumed in many other countries, but Vu Thuy Linh, a Vietnamese researcher at a university near Tokyo, hopes to cultivate the culinary art of the pufferfish in her Southeast Asian nation to create a bridge between the two countries. In Vietnam, a country with a long north-south coastline, about 60 species of fugu are believed to inhabit local waters, but national law has banned the sale and consumption of them since 2013, as a number of poisoning incidents have been reported due to unfamiliarity with how to handle the fish.

Da nangÐn ngRepublic ofHan iSouth koreaVu thuy linhMitsui suisanMitsui suisan coFood culture research center at jumonji universitySoutheast asianMiyazaki prefectureAsian nutritionFood culture research centerJumonji universityடா நங்குடியரசு ஆஃப்