or tiger puffer fish. Wild torafugu is often found at high-end restaurants, where it's served as perfectly thinly sliced sashimi, deep-fried, and even used to make a hot sake called hirezake.

Nothing quite exemplifies this philosophy better than sashimi. No, it's not the same as sushi, where the crucial ingredient is rice, not fish (hence why you can also have egg and vegetable sushi).

Fifth grader Karin Tabira passed a test this summer that means she is now certified to slice and gut the fish for consumption ... of paper-thin slices of fugu sashimi to the governor of southern ...