Japanese food challenge2

Last year during our Bonenkai (year end party) I was challenge to eat some part of horse meat and of course as tradition in Japan it was raw.

My second challenge was to eat fugu (globefish or puffer fish). My sensei told me that to be able to serve this delicious delicacy you need a special licence from Japan`s Health Ministry. Globe fish or butete is famous poison fish in the Philippines and killed many families. I was a bit scared but I trust Japan`s people.

Since I can`t read kanji, my sensei explained the photo above. Those are the parts of the globefish that will be serve to us in different ways of cooking.

First served was saki (Japanese wine). It was special in a sense that the fish tail was burned and added to the wine, they said that it adds aroma and flavor. Unfortunately, I don`t drink wine so I can`t compare the taste.

Next was the skin covering the upper part of the fish, it was boiled and mix with special sauce (I think vinegar and soy sauce with green onions).

Then we have the raw meat of the fish. It was sliced very thinly and as you can see there is completely no blood.

Then the fried jaw served with grilled sweet potato, fried bell pepper and a slice of lemon.

And finally the nabe, here all the remaining part of the fish were served raw and will be cooked with other ingredients as soup.

Cooking basket, pretty interesting!

There is a magnetic conducting plate inside to conduct heat from the heating plate to boil the water.

The ingredients, notice the fish meat.

Almost cooked, yummy!

It was my first time to eat raw fish the Japanese way and I love it. Of all, I love sashimi (raw fish) the most, it doesn`t taste like fish at all. It taste like raw squid but more delicious.

Till the next food trip.