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A sushi bar run by a true artist who makes his own plates and flies to Tokyo once a week in fugu season to bring back his fish.
Chefs must be specially trained and licensed to prepare fugu .
I know I've done similar things in the past (well, nothing on par with eating fugu , but you know what I mean), so I'll shut up about it.
Chefs have to be specially certified in handling fugu , there are only a couple in Japan, and even one death gets that licence yanked.
Even so, instances occur of Japanese dying from fugu poisoning, usually because someone without the necessary skill has attempted to prepare the fish.
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