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The fugu (河豚; 鰒; フグ) in Japanese, bogeo (복어; -魚) or bok (복) in Korean, and hétún (河豚; 河魨) in Standard Modern Chinese [a] is a pufferfish, normally of the genus Takifugu, Lagocephalus, or Sphoeroides, or a porcupinefish of the genus Diodon, or a dish prepared from these fish.
Pufferfish is regarded as a luxury in Japan and a meal featuring the potentially poisonous delicacy can easily cost up to 20,000 yen ($125) at high-end restaurants.
The Kahiki restaurant was built from July 1960 to early 1961. It opened its doors in February 1961. [3] In 1975, designer Coburn Morgan drew up plans for an expansion to the restaurant, including a treehouse dining space and museum. Around this time, plans were also drawn for a smaller tiki restaurant that could be replicated for a Kahiki ...
Fugu chiri is a pufferfish soup. ... See also. Fugu; List of Japanese soups and stews; References. 1 This page was last edited on 20 December 2023, at 17: ...
The Cameron Mitchell Restaurants-run hall holds ten foodservice locations, three bars, and indoor, patio, and rooftop seating. It is situated in the historic Budd Dairy Company building, a former milk processing and distribution facility. The space was renovated beginning in 2018, and opened in April 2021.
Takifugu snyderi, [1] known as shōsai-fugu in Japanese, is a species of pufferfish in the family Tetraodontidae. It is a marine species native to Japan, the Yellow Sea, and the South China Sea. It is demersal and reaches 30 cm (11.8 inches) SL.
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Takifugu, also known by the Japanese name fugu (河豚, lit. "river pig"), is a genus of pufferfish with 25 species, most of which are native to salt and brackish waters of the northwest Pacific, but a few species are found in freshwater in Asia or more widely in the Indo-Pacific region.