Dealing Death

Tip: The most delicious part of a fish is the little chunk of sweet soft boneless flesh in the cheek. Especially if it has been charcoal-grilled or simmered. I wonder if that's the reason that the guest traditionally gets served the head.

Fugu Senpai took the fugu test yesterday. In order to get certified to be able to off any customers who displease you by serving them bits of a poisonous animal, you have to take a rigorous test that includes a written exam and a timed practical. This will be his fourth or fifth try. Osaka is much more laid back about the fugu test and apparently hand out licenses left and right, but Tokyo takes it seriously. On the other hand, the Osaka license is good only for Osaka and the Tokyo one is good anywhere in Japan. Once you get it, you keep it for life with no more re-certifications. Prerequisites include already having a chef's license and 2 years experience in a place that serves fugu, plus a letter of recommendation from said place(s).

Anyway, we won't find out if he passed until the middle of October, which is absurd. How long does it take to tell if you're homicidal or not? Then again, I've slipped through the cracks this long...