law prohibits importation except to a small number of Japanese restaurants that have blowfish chefs certified by the Japanese Torafugu
Buyers' Association, and even then, "only on special occasions" pursuant to a 1989 bilateral agreement.
Wholesale prices for torafugu
at Shimonoseki's Haedomari Market can approach and occasionally surpass [yen]30,000 for a single fish caught in its natural habitat, while the far more common commercially bred puffers will cost a third of this, or even less.
is the major species imported from South Korea, China, and North Korea.
The seminars held by the TBAA train chefs about proper torafugu
handling, such as how to properly store torafugu
, One must display his certificate at the front of the restaurant.
The purpose of the pictorial demonstration in this feature is for educational purpose only, Art Culinaire does not promote the preparation and service of fugu by untrained chef The Torafugu
is the only FDA approved organization fugu training and distribution in the united states Do not attempt to prepare fugu without proper certification and training from the TBAA
To serve: Wrap 1/8-inch thick torafugu
slices around julienned
For the torafugu
karaage: In bowl, whisk together ginger, sake, soy
For the tempura: 1/2 gallon canola oil 2 ounces rice flour 4 ounces pastry flour 1 1/2: ounces cornstarch 1/2 ounce baking powder 1 cup soda water 2 pieces ginseng cut lengthwise into 1/4-inch slices 4 scallions, bottom 2 inches only, sliced thinly lengthwise, root left intact 12 shungiku leaves * 1 carrot, peeled and cut into decorative shapes 4 shishito **, stemmed 1 12-ounce torafugu
fillet, cut into 2-x-1-x-1/2-inch pieces Salt and freshly ground black pepper to taste For the katsuo dashi broth: 1/2 ounce kombu 1 gallon wafer 2 ounces bonito flakes For the dipping sauce: 1/4 cup soy sauce 1/4 cup mirin 1 cup katsuo dashi broth, from above * chrysanthemum leaves, available in Asian markers ** Japanese green chill, available in Asian markets