The Prophet (SAW) led us in zur prayer and prayer five rakat. Somebody asked him whether the prayer had been increased."
BITS 'N' PIECES
Narrated by Abdullah (RA)
The Prophet (SAW) led us in zur prayer and prayer five rakat. Somebody asked him whether the prayer had been increased." He (the Prophet) said, "And what is that?" They (the people) replied, "You have prayed five rakat." Then the Prophet offered two prostrations (of sahu) after he had finished his prayer with the faslim.
Sahih Bukhari, Volume 9, Book 91, Number 355
Despite its deadly potential, fugu has been eaten in Japan for hundreds of years.
The puffer fish, known as "fugu" in Japan, is a delicacy that holds a largely due to its dangerous reputation. The fish contains a potent toxin called tetrodotoxin, which is found in its organs, particularly the liver, ovaries, and skin. This toxin is 1,200 times more poisonous than cyanide, making fugu potentially lethal if not prepared cor- rectly. Despite the risks, or perhaps because of them, fugu is highly prized in Japan, and its consumption is con- sidered a culinary experience that com- bines thrill with exquisite taste.
In Japan, only licensed chefs who have undergone rigorous training are allowed to prepare and serve fuga. The preparation involves meticulously removing the toxic parts, ensuring that no trace of the poison contaminates the edible portions. The train- ing process can take up to three years, and even after completing it, chefs must pass a rigorous examination to obtain a license. This ensures that the fugu served in restaurants is safe to eat, though the thrill of consuming something potentially deadly still adds to the allure for many.
The flavor of fugu is often described as subtle and refined, with a delicate texture that is slightly chewy. It is typically served as sashimi, thinly sliced and arranged in intricate pat- tems on a plate, resembling a chrysanthe-mm, which is a symbol of death in Japanese culture. This visual presentation reminded of the danger that lies behind the dish's beauty. Fugu is also served in other forms, such as in hot pots (faga-nabe), fried (karange), or as part of a multi-course meal.
The appeal of fagu in Japan is not just about taste; it is also about the cultural sig. nificance and the experience. Eating fugu is often seen as a rite of passage or a symbol of bravery. It is a dish that combines the artistry of Japanese cuisine with a sense of adventure, making it a unique and revered part of Japan's culinary heritage. While the risk involved may deter some, for many, the careful preparation, the skilled presenta- tion, and the subtle flavor make fugu an unforgettable delicacy.
