Japanese university professors began to study the toxicity of puffer fish, thinking that there is no way to detoxify such a delicious thing. So he studied all kinds of blowfish with great care, and scientifically verified the strength, properties, and antidotes of the poison. Then the eaters went ahead and tried their luck by themselves finally relying on science to usher in their own spring, finally in 1892.

Beginning in Tokyo, blowfish was scientifically eaten in every region. Then, in modern times, the government finally gave in and detailed rules about eating blowfish in a new food hygiene law,and set a test for a blowfish chef's license, with which chefs could scientifically treat different blowfish for their toxins before they could sell them. It also lists in detail which parts of which puffer fish can be prepared and sold. The best season to eat pufferfish is winter, not only can you have a warm and bouncy pufferfish hotpot, but winter is also a good time for pufferfish to lay their eggs, and the sperm nests of the pufferfish are one of the tasty treats.

Also, one of the most famous places to sell blowfish is around the Nihonbashi Kuromon Market area in Osaka, where there are a number of restaurants nearby. The process of removing the pufferfish's lips and fin backs, skinning it, and then removing its internal organs. (The liver and ovaries are the main parts of the blowfish that are poisonous.) This is a delicate process, because if it breaks, the edible parts will be poisoned and become inedible. The skin of the puffer fish, on the other hand, is resilient and not only has a unique flavor, but it is also a material for ancient folk art. So skinning is also a highly specialized job. So overall, the chef who handles blowfish should be paid quite well.

In Japan, as long as the pufferfish has been processed by a certified chef, no certification is required for secondary processing, so restaurants and supermarkets will introduce some processed pufferfish for sale. So if you are traveling to Japan and you see a puffer fish in Japan, even if it's in a small store, you can eat it without worrying ～chef's license.