Pufferfish Bento today!
Recently I visited WAttention Plaza at Jurong Point and bought a super cute Pufferfish soy sauce dish for $2! More about WAttention Plaza will be shared on my blog soon.
It made think back on my Osaka trip in 2011, when I saw a super cute fugu 3-D lantern display along Dotonburi street. That fugu lantern is defintiely one of the most recognisable icons in Osaka and a popular photo spot for tourists.
Fugu, is the Japanese name for pufferfish and the dish prepared from this fish. Only skilled chefs are able to prepare Fugu as pufferfish can be lethally poisonous. Many parts of the fish contain a poison over a thousand times deadlier than cyanide – tetrodotoxin. In Japan, restaurant preparation is strictly governed by laws and chefs go through rigorous training to be qualified.
Back then, me and my hubby tried fugu sashimi and nabe (hot pot). The sashimi was really thinly sliced, so the texture and taste of the fish was light on the palatte. The meat however was not soft like the usual sashimi fish meat. It was definitely an interesting experience for us.
Decided to make two cute pufferfish for my bento. I made one of them with the face facing front and the other on the side, pretty hilarious I must say :p
Ingredients for Pufferfish included:
- Body (white – rice, grey – rice with ground black sesame)
- Eyes (white egg sheet and seaweed)
- Fins (honey baked ham and seaweed)
- Mouth (white egg sheet)
The side dishes were sauteed chinese leeks with carrots and tofu, grilled salmon fillet with teriyaki sauce, kiwi fruit and some strawberries.
Today’s bento was packed in my white monbento box from Bento&co.