Nice! You should be running a restaurant, Adam. Do you know how to prep blowfish or have a blowfish license?
chris, I can do shousai-fugu and akame (these are the two most common edible species on Tokyo Bay) but I have never prepped a torafugu.
One day I will have my own restaurant, when I find somewhere I don’t have to rely on drunken ojisan and revolting cigarette smokers for business. Got any ideas for good spots?
I like Hokkaido!
Nice but there are no haze in Hokkaido.
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