It looks crude. Looks aside, the grilled fugu milt pufferfish sperm—yep, you heard us right) is delicious. Its firm, bratwurst-like skin is gently grilled to keep its chewy tenacity in tact while adding a nice hint of charred smokiness to an otherwise bland dish. The inner texture bears no hint of jet lag; creamy and intensely robust and in flavor, albeit subtly briny—nothing a squeeze of lime and a pinch of salt can't help, although we recommend trying it on its own first (if you dare). We did. The best way to savor this Japanese delicacy (we hear the Japanese locals have been slurping this up) is to add a dab of chili radish and a dot of ponzu, and take a bite. The chili enhances the charred flavors, while the ponzu cuts through the creamy brininess some may find off-putting. Our verdict: it's definitely an acquired taste, but everyone should try it at least once to know.