10-Year-Old Becomes Youngest Fugu Chef

Karin Tabira, a 10-year-old from Kumamoto, Japan, has become the youngest person certified to prepare fugu, a delicacy that can be deadly if not properly prepared. She passed the rigorous fugu preparation test this summer, joining 60 others, predominantly professional chefs, from a pool of 93 applicants in Yamaguchi. Tabira showcased her skills by serving fugu sashimi to the governor, who praised its taste. Her interest in fugu preparation was sparked by another young student’s success, prompting her to train at a local aquaculture wholesaler since February. The preparation of fugu requires specific licenses due to the fish's lethal toxins, making proper training essential. Although Yamaguchi has no age limit for the test, in Kumamoto, young chefs must work alongside licensed adults when serving the dish.