Chef Shigekazu Suzuki slices a puffer fish, known as fugu in Japan, to remove toxic internal organs at his Tokyo restaurant Torafugu-tei. Often served in sashimi form, fugu is famed for its subtle but flavorful taste.
{"Image ImageDescription": "TO GO WITH AFP STORY JAPAN-GASTRONOMY-FISH BY SHINGO ITO\nIn a picture taken on June 5, 2012, Japanese chef Shigekazu Suzuki cuts and trims a pufferfish, known as fugu in Japan, to remove toxic internal organs at his restaurant \"Torafugu-tei\" in Tokyo. Every year in Japan people end up in hospital after eating pufferfish, sometimes they die. But despite the apparent danger, strict rules on serving the toxic delicacy in Tokyo are about to be relaxed.   AFP PHOTO / Yoshikazu TSUNO        (Photo credit should read YOSHIKAZU TSUNO/AFP/GettyImages)", "Image Orientation": "Horizontal (normal)", "Image XResolution": "72", "Image YResolution": "72", "Image ResolutionUnit": "Pixels/Inch", "Image Artist": "YOSHIKAZU TSUNO", "Image Copyright": "2012 AFP", "Image ExifOffset": "708", "EXIF DateTimeOriginal": "2012:06:05 00:00:00", "EXIF ColorSpace": "sRGB", "EXIF ExifImageWidth": "1178", "EXIF ExifImageLength": "1428"}