Japanese chefs need 2 years of training to be able to serve pufferfish

Sushi is not always a quick and simple dinner. For some sushi chefs, the making of certain kinds of sushi can take years of hard work and practice. The Japanese delicacy of fugu, also known as blowfish, is incredibly poisonous. It is so poisonous, in fact, that Sushi chefs need to go through 2 years of rigorous and intense training to even be allowed to prepare it. The training is so difficult that over a third of all applicants fail. If prepared incorrectly, the results could be fatal for customers.

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