In Japan, fugu, or pufferfish, is an unlikely delicacy. The fish carries a deadly neurotoxin—yet diners are willing to pay upwards of $210 to savor slices of the prickly sea creature’s tender insides.
With the help of a skilled chef, restaurant-goers can enjoy fugu and still live to see their meal’s dessert course. Eater recently published the above video, a profile of Japanese fugu master Yutaka Sasaki. Produced by Great Big Story, the clip explains how fugu chefs earn their credentials—and why so many people want to put their lives in Sasaki's hands and sample the dangerous fish.
Banner image courtesy of YouTube