Fugu abroad

Before World War II, opening such restaurants, their owners were calculated primarily on ethnic Japanese, and they survived these restaurants only in the regions of the compact residence of Japanese emigrants, for example, in Hawaii, in California, in a number of Latin America countries and in such major cities as London, Paris. There they were rather clubs where the Japanese could communicate with compatriots.

After the Second World War, when Japan’s authority rapidly increased, and Japanese goods won foreign markets primarily at their high quality, the world has formed a fashion for all Japanese, including Japanese cuisine. Gradually, this fashion spread and in Russia. In Moscow, dozens of Japanese cuisine institutions are currently operating.

Observation of a dozen one and a half of Moscow "Sushi Bar" (Yaponists ears cut it "shi"), I made sure that the set of sussi and sashimi in them is quite large, not different from Tokyo Susic. But neither one of them was the famous fugu, delicate, but poisonous fish, deadly for man.

In Japan, 5-6 deaths of fugue poisoning are celebrated annually. Nevertheless, in restaurants, the Japanese eat a fugu without fear and with obvious pleasure. Nowadays, all cases of fugue poisoning occur when preparing dishes from it at home and persons who do not have special training. Only certified cooks are allowed in the restaurants to cut the fugus, and to get a diploma and become a wizard of the fee cutting, it takes about 10 years. Training begins with a harsh training program and checks. A potential chef must master and show your skills to remove poison on a rough defense of the Fugue. Poison is in the intestine, liver and in some other internals of this fish. It is 500-1000 times toxic than cyano potassium.

Fuah – Dear delicious fish. A set of five dishes per person in the US restaurants costs from 150 to 200 dollars. There are several types of fugu, but the preference of experts give Torafugu (tiger fugu). The main dish is sashimi, sliced ​​by thin slices of fillet. Kits include several varieties of fried and stewed fugu, as well as broths and soups cooked from it. There is a special alcoholic drink – Fugu Fugue in Sake, who, according to experts, causes ringing in the ears.

Fugu abroad

In foreign Japanese restaurants, the fugu is not very angry. If the Japanese is valued for taste quality, then in the US ordered it primarily as an exotic dish. The Cooks of the Japanese believe that the Americans are difficult to appreciate the taste of a fugue, for them a lot of habitual taste of greasy fish species, the light and fresh taste of the fugus. Therefore, ordinary Americans know about the fugue rather from movies and television.

In American restaurants, the Fugu first appeared in 1989. In New York restaurants, where there is a fugue in the menu, special full-time chefs are provided that are licensed to prepare a fugue. But they are most likely not needed, because it is prepared only from imported fugu fillets. Supported in the United States is allowed only a deep frost fugue after removing all its poisonous parts in Japan. In this case, there is a double control, imports are controlled by the central authorities, and the implementation in each state in restaurants is checked by state laws. Cases of tetrodotoxin poisoning in the United States very rare. Journalists remember only a message in 1996 in a medical journal that three people were poisoned from Japan a Fugu, but there were never poisoning in licensed restaurants.

Now in the United States there were only individual institutions in which the Fugu is prepared: in New York, San Francisco, Los Angeles and Seattle. According to restaurants owners, in each of them per week, 4-5 customers ordered by a fugue. But all of them – for the most part of the Japanese. At the same time, the Japanese themselves believe that real Sasimi from a fugust can only be tried in Japan in December-January. Frozen fish, in their opinion, loses many of their charms.

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