Vegan Fugu – a dangerous delicacy

Vegan Fugu – a dangerous delicacy

Today, we’ll explain how to create the vegan version of a dish, that while somewhat dangerous to consume, is considered a major delicacy on Sol Three. Fugu is the flesh of the blowfish, one of the most venomous ocean creatures on that planet. Japanese people there consider it to be a great delicacy and reportedly over ten thousand mintons are sold every year. The fish contain a neurotoxin, which is 1,200 times deadlier than Transurian pintian. The toxin is so potent that a lethal dose is smaller than the head of a pin, and a single fish has enough poison to kill 30 Transurians. Fugu is prepared only by expert licensed chefs who remove the poisonous parts and such expertise makes the dish extremely expensive. Some who eat it report a strange tingling of the lips from minute traces of the poison. That sensation, the danger and the high price — the equivalent of 500 Transurian credits — give the dish its strange attraction.

A wonderful, and safer, vegan version is created using a base of ten medium size thrash leaves and several ingredients obtained from any good out-of-world market. Cut the thrash leaves into paper-thin slices. Add two drams of brown sugar, one-half dram of cardamom, a pinch of snur powder, and just enough water to cover the mixture. Let it marinate for 5-6 hours. Prior to serving, heat the mixture (but do not boil), add a quarter dram of dried Oleander flowers (supplies a mild poison) and simmer for 5-10 minutes, not more. Discard the sauce, then arrange the vegan fugu on ceramic plates, sprinkle with a touch of Kurrie salt, and serve.

A few Japanese on Sol Three die from eating fugu every year. A much smaller number of Transurians die yearly from eating vegan fugu. Enjoy!

from the kitchen of Ronald M. Larsen

About Matt Thompson

Matt Thompson is a London-based writer of oddball fantastical fiction. He has also released upwards of twenty records over the course of a two decade-plus musical career. When not trying to emulate Jorge Luis Borges or Richard Pinhas he likes to pretend he can cook Japanese vegetarian cuisine.

He can be found online at

Matt Thompson’s story “Luminaria” was published in Metaphorosis on Friday, 29 July 2016. Subscribe to our e-mail updates so you’ll know when new stories go live.

A question for Jeanette Gonzalez

Q: How often do you think about writing during a day?

A: Depends on what I’m working on at the time. If I’m in the middle of a novel, I’m thinking about the story almost all day long, from the moment I wake up until the moment I go to sleep. Not constantly, but on and off through the day between writing sessions. The more often I can sustain the dream or trance, the faster I pick up where I left off when I sit down at the computer again. It’s far easier to finish a novel in a month this way, or three months for the longer works. If I’m between novels or short stories, I still think about writing, just not as often. I’m likely to become lost in a “what if” or a story fragment as waking dream while driving or cleaning. Long commutes are the best for coming up with new ideas or working out problems in a story.

Jeanette Gonzalez’s story “Serenity” was published in Metaphorosis on Friday, 15 July 2016. Subscribe to our e-mail updates so you’ll know when new stories go live.