Only chefs with three or more years of training can prepare Fugu sushi

Only chefs with three or more years of training can prepare Fugu sushi
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The restaurant preparation of fugu is strictly controlled by law in Japan and several other countries, and only chefs who have qualified after three or more years of rigorous training are allowed to prepare the fish.[1][2] Domestic preparation occasionally leads to accidental death.[2]@Curionic

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