using the bold transitions as cues, arrange the sentences below into a paragraph. the first sentence of the…

using the bold transitions as cues, arrange the sentences below into a paragraph. the first sentence of the paragraph is already in place. even though the intestines of fugu, or blowfish, are extremely poisonous, the fish has long been an expensive delicacy in japan. sentence menu - drag sentences from here to use in your answer. this change led to an outcry among chefs who spent years learning how to safely slice the fish. for decades, only highly trained and licensed chefs were allowed to prepare the dish. however, the japanese government passed a 2012 law allowing all restaurants to purchase fugu from special suppliers who remove the poisonous parts.

using the bold transitions as cues, arrange the sentences below into a paragraph. the first sentence of the paragraph is already in place. even though the intestines of fugu, or blowfish, are extremely poisonous, the fish has long been an expensive delicacy in japan. sentence menu - drag sentences from here to use in your answer. this change led to an outcry among chefs who spent years learning how to safely slice the fish. for decades, only highly trained and licensed chefs were allowed to prepare the dish. however, the japanese government passed a 2012 law allowing all restaurants to purchase fugu from special suppliers who remove the poisonous parts.

Answer

Brief Explanations:

We start with the introduction of fugu as a delicacy despite its poison. Then we talk about the traditional preparation restriction. After that, we mention the change in law and finally the reaction of chefs to the change.

Answer:

Even though the intestines of fugu, or blowfish, are extremely poisonous, the fish has long been an expensive delicacy in Japan. For decades, only highly trained and licensed chefs were allowed to prepare the dish. However, the Japanese government passed a 2012 law allowing all restaurants to purchase fugu from special suppliers who remove the poisonous parts. This change led to an outcry among chefs who spent years learning how to safely slice the fish.