
What kind of license is unique to your country?
In Japan, a license is required to butcher and sell certain types of pufferfish because their internal organs contain lethal toxins. Obtaining this license requires several months to a year of training and certifies the holder’s ability to safely butcher pufferfish and dispose of their internal organs.
In the past, dozens of people died each year from pufferfish poisoning, but today there is only one fatality every few years, and most of these occur in the homes of unlicensed anglers.
Considering that over 5,000 tons of pufferfish are landed in Japan every year, the chance of consuming poison at a restaurant with licensed chefs is far lower than the chance of being hit by a car on the street.