I wonder if you had ever heard of “fugu”, or puffer fish sashimi. On my trip to Fukuoka, Japan one week ago, for the first time in my life, I tasted raw puffy fish without any dipping sauce. 
Why it’s exotic and led to many MISUNDERSTANDINGS
Unprocessed Puffy fish is very poisonous. Its poison originates from its diet, which is mainly composed of microorganisms, with a large amount of it ingested overtime, it’s the digested microorganisms gradually accumulated in its body and forms a toxin called “TTX”. TTX is a neurotoxin whose toxicity is 1000 times more than sodium cyanide. By ingesting 0.5 mg of it can lead to death from respiratory failure. But with the modern technology development, puffy fish sashimi after being processed is now very safe for people to eat.
How does it taste like
At its first touch of my tip of my tongue, the bitterness entered my mouth first, slinging in my mouth and creating a little bit of pain, but immediately accompanied by sweetness and deliciousness. When I put it entirely into my mouth and chewed it with my teeth, the meat chewed like elastic and was very, very chewy. I had done several bites on two slices and didn’t even finish swallowing one. Its taste was more of a combination of octopus and scallop, but a lot more salty and sour. I was so impressed how that coincided with my taste.
Conclusion
Overall, Fugu sashimi is very worth trying and you may find completely different flavors with accompanied by different seasonings and spices. (At last, risking one’s life on a cuisine is always interesting isn’t it ^-^）
Yes, I’ve always thought that eating something that could turn out to be deadly gives the meal an extra burst of adventure from the risk, but I’m not sure it’s what the IB had in mind when they made ‘risk-taker’ part of the learner profile.
It’s beautifully presented on the dish, isn’t it? I’d recommend making that image also the ‘featured image’ so it shows up in the blog listings.