Cutting of Blowfish (Fugu) in Japan
Posted on 21. Oct, 2011 by The Art of Japanese Cooking in Cuisine and Recipes
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If you don’t get it right, your guests are dead. Blowfish (Fugu) cutting requires 7 years of intense training. Here is a bit more on the evening when we had that Fugu at a University of the Entrepreneurs’ Organization in Tokyo: www.reneseifert.com
Cutting of Blowfish (Fugu) in Japan
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