A Japanese 10-year-old has become the youngest person authorized to prepare “fugu” pufferfish — a delicacy that can kill if its poisonous parts are not properly removed.
Fifth grader Karin Tabira passed a test this summer that means she is now certified to slice and gut the fish for consumption.
She recently used her new skills to serve a platter of paper-thin slices of fugu sashimi to the governor of southern Kumamoto region where she lives.
They’ve discovered that farmed puffers don’t have toxic organs. The poison comes from the food they naturally ingest, so farming them on a special diet makes them safe.
https://www.smithsonianmag.com/arts-culture/new-improved-fugu-now-without-poison-81301903/
Where’s the fun in that
I want to say “live to see another day”, but on retrospect, that is indeed, quite boring.