Chapter 36: Sushi & Fugu (Pufferfish) Sashimi in Japan

IMG_1499_副本IMG_1498_副本IMG_1497_副本

The salmon in Japan taste slightly different to the ones I’ve had in the UK, it doesn’t have that fatty goodness to it. This was the night were I found a new love for Uni (Sea Urchin), currently my favourite. What was more interesting was the fact that I had the chance try Fugu (Pufferfish), I didn’t expect it to look so delicate and almost see-through (Last Photo). Taste-wise, it was very subtle, close to tasting like nothing, but a little sweet and slightly chewy. When I was in school, one of my teachers told me how there was a myth of when one was to eat Fugu, one would taste when they would die.

✈Osaka: Check in starts in 3 days. . .

✈Fukuoka: Check in starts in 77 days. . .

—Tofu

7 thoughts on “Chapter 36: Sushi & Fugu (Pufferfish) Sashimi in Japan

  1. Japan! I really am a fan of Japanese cuisine. Their food is light and the flavors are not that strong. I hope to taste Fugu someday. That is, if I have the guts to try it when the opportunity comes. Haha. Great post by the way! More power!

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s