[Answer] 3. Which one of these extremely poisonous/venomous creatures are considered a delicacy in Japan?

Step 1 : Introduction to the question "3. Which one of these extremely poisonous/venomous creatures are considered a delicacy in Japan?"

...1. African Tarantula 2. Box Jellyfish 3. Pufferfish 4. Egyptian Asp Because of the lethal toxicity of this fish, only specially licenced chefs are allowed to prepare and sell pufferfish to the public. Eating the ovaries and liver is forbidden because of the levels of poison, but these parts are considered the most delicious by some gourmets. There is no antidote for this poison and it is not surprising that every year there are a number of fatalities due to this particular dinner.

[Ans] What Japanese delicacy can be deadly if not prepared correctly?

Step 1 : Introduction to the question "What Japanese delicacy can be deadly if not prepared correctly?"

The restaurant preparation of fugu is strictly controlled by law in Japan and several other countries, and only chefs who have qualified after three or more years of rigorous training are allowed to prepare the fish. Domestic preparation occasionally leads to accidental death. Fugu is served as sashimi and chirinabe. Some consider the liver to be the tastiest part, but it is also the most poisonous, and serving this organ in restaurants was banned in Japan in 1984. Fugu has become one of the most celebrated and notorious dishes in Japanese cuisine.

Step 2 : Answer to the question "
What Japanese delicacy can be deadly if not prepared correctly?"

Putter Fish:

Pufferfish contain tetrodotoxin, a deadly toxin that is up to 1,200 times more poisonous than cyanide. There is enough toxin in one pufferfish to kill 30 humans. Amazingly, the meat of some pufferfish is considered a delicacy. Called fugu in Japan, it is extremely expensive and only prepared by trained, licensed chefs who know that one bad cut means almost certain death for a customer. The restaurant preparation of fugu is strictly controlled by law in Japan, and only chefs who have qualified after years of rigorous training are allowed to prepare the fish

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