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The Japanese word for pufferfish, fugu, refers to both the fish itself and the dish made from it. Fugu can refer to species of Takifugu, Lagocephalus, Sphoeroides, or porcupinefish of the genus Diodon. Fugu must be carefully prepared to remove harmful components and to prevent contaminating the meat because of its tetrodotoxin, which has the potential to be lethally dangerous. In Japan and numerous other nations, the preparation of fugu in restaurants is carefully regulated by law, and only chefs who have passed a rigorous training program that lasted three or more years are permitted to cook the fish. On occasion, cooking causes unintentional deaths. Fugu is offered as chirinabe and sashimi. Although some people believe the liver to be the most delicious component, it is also the most deadly, hence it is rarely served in restaurants.

A Japanese omelette known as tamagoyaki is created by rolling together many layers of fried egg. Typically, these are made in a makiyakinabe, a rectangular omelette pan. There are various tamagoyaki varieties. It is cooked with eggs, occasionally with sugar or soy sauce. In some recipes, sake and mirin are also utilized. Tamagoyaki is served as nigiri and is a common ingredient in a variety of sushi rolls all over the world. It is frequently used in other dishes and served as a breakfast item in Japan. Tamago, which is essentially a dessert bite, is typically consumed as the last dish of a sushi/sashimi supper. It's or in Japanese, which means "grilled egg," and is also known as tamago or dashimaki (Dashimaki Tamago).

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Rabiot and rookie Fagioli light up the Allianz Stadium as the Bianconeri win their fourth straight match to surpass Inter in the standings | Serie A 2022/23