GFM Network News


Beware of food that leaves you tingling

Reuters / With a scoop of a net Tokyo chef, Naohito Hashimoto selects a poisonous blowfish, considered a delicacy in Japan, and with a few deft strokes of his gleaming knife starts the delicate process of preparing it for a customer. In moments, Hashimoto has separated the edible parts of the fish from organs filled