1. A Japanese dish made from pufferfish, prepared by specially trained chefs who remove toxic parts of the fish.
Usage: Japanese origin; also called blowfish; Requires licensed preparation due to poisonous tetrodotoxin in certain organs

Examples

• Fugu is considered a delicacy in Japan despite its potential danger.
• Only chefs with special certification are allowed to prepare fugu.
• The restaurant specializes in fugu and other traditional Japanese cuisine.
• Eating fugu requires trust in the chef's expertise and training.
• Fugu has been served in Japan for centuries, though it was banned during certain historical periods.