Fugu Quotes

“I look up at the sky, wondering if I'll catch a glimpse of kindness there, but I don't. All I see are indifferent summer clouds drifting over the Pacific. And they have nothing to say to me. Clouds are always taciturn. I probably shouldn't be looking up at them. What I should be looking at is inside of me. Like staring down into a deep well. Can I see kindness there? No, all I see is my own nature. My own individual, stubborn, uncooperative often self-centered nature that still doubts itself--that, when troubles occur, tries to find something funny, or something nearly funny, about the situation. I've carried this character around like an old suitcase, down a long, dusty path. I'm not carrying it because I like it. The contents are too heavy, and it looks crummy, fraying in spots. I've carried it with me because there was nothing else I was supposed to carry. Still, I guess I have grown attached to it. As you might expect.”
― Haruki Murakami, What I Talk About When I Talk About Running

“Once upon a time I'd left Los Angeles and been swallowed down the throat of a life in which my sole loyalty was to my tongue. My belly. Myself. My mother called me selfish and so selfish I became. From nineteen to twenty-five I was a mouth, sating. For myself I made three-day braises and chose the most marbled meats, I played loose with butter and cream. My arteries were young, my life pooling before me, and I lapped, luxurious, from it. I drank, smoked, flew cheap red-eyes around Europe, I lived in thrilling shitholes, I found pills that made nights pass in a blink or expanded time to a soap bubble, floating, luminous, warm. Time seemed infinite, then. I begged famous chefs for the chance to learn from them. I entered competitions and placed in a few. I volunteered to work brunch, turn artichokes, clean the grease trap. I flung my body at all of it: the smoke and singe of the grill station, a duck's breast split open like a geode, two hundred oysters shucked in the walk-in, sex in the walk-in, drunken rides around Paris on a rickety motorcycle and no helmet, a white truffle I stole and shaved in secret over a bowl of Kraft mac n' cheese for me, just me, as my body strummed the high taut selfish song of youth. On my twenty-fifth birthday I served black-market fugu to my guests, the neurotoxin stinging sweetly on my lips as I waited to see if I would, by eating, die. At that age I believed I knew what death was: a thrill, like brushing by a friend who might become a lover.”
― C Pam Zhang, Land of Milk and Honey

“To understand how seriously the people of Noto take the concept of waste, consider the fugu dilemma. Japanese blowfish, best known for its high toxicity, has been a staple of Noto cuisine for hundreds of years. During the late Meiji and early Edo periods, local cooks in Noto began to address a growing concern with fugu fabrication; namely, how to make use of the fish's deadly ovaries. Pregnant with enough poison to kill up to twenty people, the ovaries- like the toxic liver- had always been disposed of, but the cooks of Noto finally had enough of the waste and set out to crack the code of the toxic reproductive organs. Thus ensued a long, perilous period of experimentation. Locals rubbed ovaries in salt, then in nukamiso, a paste made from rice bran, and left them to ferment. Taste-testing the not-quite-detoxified fugu ovary was a lethal but necessary part of the process, and many years and many lives later, they arrived at a recipe that transformed the ovaries from a deadly disposable into an intensely flavored staple. Today pickled fugu ovaries remain one of Noto's most treasured delicacies.”
― Matt Goulding, Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture

“It wasn't lost on him, the poetry, the symmetry of this last bite.
Everything had begun with a taste of liver. Now it would end with one.
Kostya reached inside himself, to the place in his gut that felt inevitable, an entry point, its emptiness like a door. He reached for his dad. For Frankie. For the other side.
He could almost feel the hands of the Dead reaching out for him in turn.
He placed the pufferfish liver onto his tongue.
Wet, cold, slippery with blood.
Toxic, exotic, a once-in-a-lifetime taste.
He chewed hard, fast, before he lost his nerve.
Fatty, mineral, metallic, cream. Bitter, in the back of his throat.
Tears streamed down his face. Liquid fear.
Like salt, he told Maura, instead of goodbye, and swallowed.”
― Daria Lavelle, Aftertaste