March 26, 2021
The Science of Pufferfish As Food (the author and editor: Dr. Harumi Sakai, a former President of National Fisheries University) has been completed. Many researchers have introduced the biological interest of Fugu, the characteristics of the fish resources, the secrets of its deliciousness, the distribution of edible Fugu, and future issues as a food culture written in twelve chapters. I contributed a column about Fugu HACCP.
