The “world’s deadliest food” kills more than 200 people a year, yet millions still eat it.

🌍 Where Else Is Fugu Eaten?

While fugu is most famous in Japan, it’s also consumed in:

• South Korea (called “bok”)
• China
• Parts of Southeast Asia
• Select high-end restaurants around the world — especially in New York, London, and Los Angeles, where specially licensed chefs serve it under tight regulation.

In many countries, the sale of fugu is banned or heavily restricted due to safety concerns.

🚫 Should You Try Fugu?

That depends.

If you’re:

• Adventurous
• In Japan
• At a certified restaurant with a trained chef

…then the risk is minimal — but never zero.

However, if you’re offered homemade or street-prepared fugu, do not eat it. The line between delicacy and death is razor-thin, and even seasoned chefs have made fatal mistakes.

✅ Safer Alternatives

Want the experience without the danger? Some companies now offer fugu that’s been bred or processed to be toxin-free, offering the same texture and taste with none of the risk.

But for purists, the danger is part of the appeal.

🧾 Final Thoughts

Fugu is a fascinating paradox: a dish that embodies both life and death, luxury and risk, tradition and danger.

It’s a reminder that food is not just about sustenance — it’s about culture, courage, and sometimes… calculated danger.

So yes, millions still eat it. And most walk away with an unforgettable story.
But some don’t walk away at all.

Would you try it?

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