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.
Every year, the Fisherman's Cooperative there offers fine torafugu
to the Imperial Palace on February 9--Fugu Day.
is the major species imported from South Korea, China, and North Korea.
Contact the TBAA for more information at: Torafugu
Buyers Association Inc.
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