Daily News All News  |  Subscribe  
Restaurant and Foodservice News
RSS
News |  Newsletters  |  Articles |  Blogs | Video |  TV |  QSR News  |  Casual Dining News  |  Onsite News  |  Chef News

Tokyo chefs swell with anger over new blowfish laws


Copyright: Reuters

April 4, 2012



With a scoop of a net Tokyo chef Naohito Hashimoto selects a poisonous blowfish, considered a delicacy in Japan, and with a few deft strokes of his gleaming knife starts the delicate process of preparing it for a customer. In moments, Hashimoto has separated the edible parts of the fish from organs filled with a poison more deadly than cyanide. For more than six decades, dicing blowfish in Tokyo has been the preserve of a small band of strictly regulated and licensed chefs, usually in exclusive restaurants....




Read More (opens new link to source)  |   All News



Note: The story above links to an external site and was free from registration requirements at the time it was selected. Because Foodservice.com has no control over information outside of our site, the availability and status is subject to change.




Thoughts and Comments?  Post as a member of Foodservice.com or Facebook below
Note that you must be registered to leave comments. Register or Sign in.




Top Stories
1. Restaurant's Toxic Tea Leaves Woman in Critical Condition
2. McDonald's Growth Stall Predicts Deadly Results
3. Guy Fieri. How one man destroyed the Food Network.
4. A brief history of Gordon Ramsay's epicurean empire
5. Why McDonald’s rebranding won’t work and how it screwed up with Chipotle
6. Fast Food Companies Just Lost A Really Big Fight In California
7. USDA Standards Driving Up School Lunch Prices
8. Why this hot restaurant segment has plunged
9. Ex-admirals, generals to defend Michelle Obama's school lunch laws
10. High School Lunch Photo Causes Concern Among Parents

Recent News
Restaurant Realizes Maybe It Shouldn’t Force Servers To Pay Credit Card Fees Out Of Tips
You don’t have to be an Iron Chef to have a rewarding culinary career
The Future of Food: How our eating habits will change
8 ways to ruin your night at a restaurant (and everyone else's)
What Makes a Chef a Chef?
10 Steps to Creating an Effective Restaurant Newsletter
The Most Overblown Restaurant Trends of 2014
Top Chef Crewmembers Say Boston Teamsters Attacked Padma Lakshmi and Crew
Why Restaurant And Hotel Workers May Soon Get A Raise
The age of pay-in-advance dining is here




More like this:

You don’t have to be an Iron Chef to have a rewarding culinary career

The Future of Food: How our eating habits will change

What Makes a Chef a Chef?

Top Chef Crewmembers Say Boston Teamsters Attacked Padma Lakshmi and Crew

The age of pay-in-advance dining is here

Have it Your Way. Has this Gone Too Far?

A brief history of Gordon Ramsay's epicurean empire

It Takes a Calculating Mind to Be a Pastry Chef

Chef David Chang Reveals Biggest Kitchen Mistake

What It Means For Airlines When a Celebrity Chef Prepares the Meals

Other Topics:

Business & Financial  (1806)

Chefs and Cooking  (1909)

Customer Service  (97)

Design  (22)

Equipment & Supplies  (27)

Food Cost Management  (64)

Food Safety  (212)

HR and Recruiting  (49)

Human Interest  (914)

Interviews  (6)

Legal  (266)

Marketing - Products  (207)

Marketing - Restaurant  (450)

Menu Development  (194)

Nutrition  (1005)

Restaurant Management  (86)

Restaurant Spotlight  (87)

Sanitation  (27)

Startup  (21)

Technology  (145)

Trends  (113)

 




Copyright © 1996-2013 Foodservice.com ®. All Rights Reserved.