Japanese Chefs Compete In Blowfish - Preparation Contest
Japanese chefs took part in a blowfish-preparation contest in the western Japanese city of Matsuyama, Ehime Prefecture, on Wednesday.
A total of 16 chefs from local restaurants and other places participated in the event.
In Japan, chefs must have a license to prepare blowfish, or fugu, which contains a potent poison in its organs.
A chef's organization in Ehime Prefecture holds the annual contest around this time of year to promote the local specialty and help blowfish chefs hone their skills.
The contestants were given 40 minutes to clean fresh blowfish of the torafugu variety, which weighs about 800 grams, and thinly slice it for a sashimi or hot pot dish. The fish was cultivated in the city of Yawatahama in the prefecture.
The chefs were judged on their techniques and presentation of the food.
The winner was given the title of "master."
One of the chefs said he felt nervous as he performed in front of the judges, but he hopes they were able to see his skills.