Blowfish & Other Spring Delicacies in Southern Japan

On this episode of Heritage on Tour, host Dana Cowin brings us to Kokura, on the island of Kyushu in southern Japan. Drawn by one chef and his intimate connection to the land and sea (within ten miles of his restaurant), Cowin gets a memorable taste of spring at restaurant Sato and talks through her favorite dishes with translator Shima Pezeu. Number one by far: blowfish tails, deep fried and served like Kentucky Fried Chicken. In last place: blowfish sperm sacks, sticky, milky white and hard to handle. Listen in for a tantalizing trip through mountain vegetables, live fish and more.

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