 Fugu is actually fairly safe to eat and has an amazing texture and a really subtle nice taste. Almost all parts of the Fugu are eaten in many ways. The fins are toasted and put in Sake for a drink called Hirezake. | |
Fugu Sashimi known as Tessa is sliced amazingly thin and laid out nicely on a plate, some restaurants lay them out as the winds of a crane. The skin is sliced thin and prepared by blanching with ponzu in a dish called Yubiki.
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 The main part of the meal is Fugu Nabe, with peaces of Fugu, enoki mushrooms, chrysanthemum leafs, Napa Cabbage, Naganegi (Onion) and glass noodles. Nabe is a kind of soup where you have a boiling pot of soup in the center of the table and add ingredients as the meal goes on. The person who takes responsibility for adding stuff to the nabe is the Nabe Bugyo (Nabe Director or Judge). | |
 Deep fried Fugu karaage is also popular, but due to the interesting bone structure it takes a little bit of work to eat. | |
When you finish eating nabe and the resulting soup has picked up all the good flavors it is often used in a dish called Ojiya by mixing rice, egg and green onions in to create a kind of porridge. Then the set finished the dinner with tea and sweet Jellies.
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Alternately, if you are so inclined you can just grab a few whole Fugu ( this nice looking one is only about $88 will feed two people ) from the local grocery store and prepare it yourself. They also have some prepared sets for Nabe, sashimi and Yubiki.
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Yes... Challenging life, death or worse! Fugu paralyzes the muscles while the victim stays fully conscious. There have been tales of people being taken to the hospital and put in the morgue and wake up at some point later if they don't die from that whole not breathing thing.