Thus, I queried my hostel host in Asakusa for nearby fugu restaurants, and he kindly pointed out two just a few blocks away. Indeed, in keeping with my penchant for sampling all manner of local cuisine and experiences in my travels (speaking of “puff”, puffing on an apricot-flavored shisha pipe in Egypt springs to mind), I figured – if not whilst I’m in Japan, then when? And I dare say, that was good enough for me. The truth is – while illegal in many parts of the World, in Japan fugu is a highly prized dish that is prepared by licensed, specially trained chefs. Admittedly, my heretical dark-side went on red-alert, and I was cautiously intrigued, and definitely open to an opportunity to try it. Everest, I dare say that – as an avowed foodie who has ingested her fair share of oddball exotic eats around the globe (mopane worms in South Africa, silkworms in Thailand, and roasted crickets in Laos – I’m lookin’ at all of YOU!) the moment I first heard about the precarious wisdom of eating fugu, I was hooked. In part because… much like a mountain climber is hell-bent on scaling 29,000 ft. With joy, confidence and love.A face only a mother could love… So um, then WHY Dyanne, did you eat it?įair question. As the chefs, FUGU will only serve you the best! Bad preparation can lead to death as the fish is highly poisonous. The restaurant preparation of the fugu is strictly controlled by law in Japan and several other countries, and only chefs qualifying after years of rigorous training are allowed to prepare the fish. Today we are proud to show the result and hope you will love it as much as we do.īy the way, the brand FUGU comes from the butter fish “Fugu” - a delicacy in Japan. We parented up with them, the best boat designers and construction partners and FUGU 29 is the first result of our teamwork. We understood the possibilities with their idea. In 2016 we met the founder of Petestep and loved their innovative hull. Boatbuilding should be done with innovations resulting in high comfort, less fuel consumption, less owning costs and accordingly, less environmental footprint. At FUGU we bring innovations to the sea with comfort, design and costs as key elements. Today we know that there are new ways of producing efficient hulls and boats with stronger and lighter constructions. This may result in lack of speed when it comes to innovations and bringing new ideas forward. A downside is of course ridiculous high fuel consumption, increased insurance- and service- costs.Īnother finding was that people want to buy a boat they are familiar with. These constructions might give you a soft ride but the weight and resistance means that you need huge engines, often two in a boat of the same size as FUGU. A design often made with heavy constructions of solid laminates. Rock solid and reliable design from boat designers Ray Hunt and Don Aronow back in the 60`s and 70`s, are more or less still the concept today. But, that is not necessarily a bad thing, boats are made for a lot of different purposes. One founding during these years were that the hull technology most shipyards use rely on old traditions and concepts. It resulted in a dream of one day starting our own shipyard. Back then boating was just a hobby for us and together we have tested and owned so many boats and reflected over our experiences with every single one of them. This mindset have been a cornerstone in our way of working together since 2005. We can barely test a product or a service without asking ourselves: could this be done in a better way? We, the founders of FUGU, just love boats and the sea.īut more importantly we share the same mindset.
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