This obsession is a source of puzzlement to foreigners, because eating fugu, if it has not been prepared by a skilled and licensed chef, is a bit like playing Russian roulette. Fugu contains a deadly neurotoxin that, if not carefully removed, will result in numbness and even death. Deaths are rare, though, and aficionados will avidly ingest the delicate-tasting fugu between October and March when it is in season. It originated over four centuries ago as a light accompaniment to the tea ceremony. A kaiseki meal is a sequence of small dishes, often simply but stunningly prepared to reflect seasonal bounties.
Rice comes only at the end of the meal.
Kaiseki is the most expensive of all Japanese foods. Kushiage Kushiage is skewered pieces of chicken, beef, seafood, shiitake or other vegetables deep fried to a golden brown in a batter and breadcrumbs. Sometimes served with sauce, salt or just plain, kushiage can be ordered as a set but it is more fun to sit at a counter and order one by one or ask for a moriawase, or assortment. Soba are thin buckwheat noodles served with a light soy-based sauce. When served hot, soba are topped with chopped spring onions, fried tofu, tempura or other ingredients.