A Japanese 10-year-old has become the youngest person authorized to prepare “fugu” pufferfish — a delicacy that can kill if its poisonous parts are not properly removed.
Fifth grader Karin Tabira passed a test this summer that means she is now certified to slice and gut the fish for consumption.
She recently used her new skills to serve a platter of paper-thin slices of fugu sashimi to the governor of southern Kumamoto region where she lives.
This reminds me of when I went to a restaurant with some friends and we had a variety of beers to taste. I’m not a big drinker, and have never liked beer, but whatever, it won’t kill me. So we try 5 or 6, some are better and some are worse, but there’s one that’s far better than the rest. I say, “Well, this one is almost worth drinking,” and they all respond with something along the lines of “Yeah, this one is really good.” That’s when I came to the conclusion that my perception of good and bad were on point for beer, it’s just that my standard for what I was going to enjoy was higher. They can keep their beers, I’ll stick to tastier beverages, alcoholic or otherwise.