Fugu, which Japanese for Puffer Fish, can be quite deadly if any of the tetrodotoxin in the organs contaminates the meat during cleaning of the fish and/or during preparation of the meal.
The Porcupine Pufferfish is well-known for having deadly toxic glands in its body, despite the fact that it is a Japanese delicacy (known as FUGU).
They are not venomous to the touch, but some parts of them are poisonous and deadly to eat. Don’t eat them unless a professional has prepared them correctly.
The Man Behind the Badge - 1953 The Case of the Deadly Delicacy 2-14 was released on: USA: 9 April 1955
Blow Fish is another name for Puffer Fish. They are poisonous but I believe in some specialist Japanese restaurants the fish is prepared by experts and eaten by the brave.
Chimei-teki na chikara
Midway
Chimei-teki na
Sweet cassava root is ok to eat raw and used in tapioca... but bitter cassava is deadly poisonous if not prepared correctly... usually bitter cassava is sold in its powder form... if you eat cassava and you can taste bitter spit it out and dont eat it it...
kiken [dangerous] totemo kiken [very dangerous] satsukehai ga suru [producing a deadly aura]
猛毒 /mou do ku/.
致命的な Chimei-teki na
A spore developes into a bump and then into staff. Staff can be very deadly and could be a life treating if not treated correctly.