deep-fried, and even used to make a hot sake called hirezake. Yamadaya has been serving puffer fish for over 100 years. Their fugu is caught in southern Japan and airlifted alive to their Tokyo ...

It takes three years to make it right, so be warned. Ovaries of the Japanese pufferfish, called fugu, are pickled in salt and bran in Hakusan’s Mikawa district to eliminate toxic poison.

OSAKA--Local landmarks for a century here, two popular fugu restaurants are the latest casualties of the COVID-19 pandemic. The Zuboraya restaurants--famed for their huge 3-D puffer fish signs ...