Fugu-sashi	Sliced raw pufferfish eaten with ponzu sauce-soy sauce juice of Japan's native bitter orange and green chives.
Fuguchiri	Literally, "shredded fugu" tossed into a rich vegetable chowder-perfect on a winter day
Fuguzosui	A rice porridge flavored with the broth from fugu cooking.
Mizutaki	A tableside boiling broth dip (merely boiled fugu) served instead of zosui
Hirezake	Although most Westerners can't stand the strong fishy taste, toasted fugu fins are dunked in hot sake, and eaten by the hearty zealot as a crisp digestive

Also, a restaurant may have tempura, sausage (kamaboko) or gellied consomme with tidbits (nikogori)—very haute cuisine.