{"id":7688,"date":"2026-02-18T19:28:41","date_gmt":"2026-02-18T10:28:41","guid":{"rendered":"https:\/\/sushiuniversity.jp\/sushiblog\/?p=7688"},"modified":"2026-02-18T19:28:41","modified_gmt":"2026-02-18T10:28:41","slug":"what-is-tetramine-poisoning","status":"publish","type":"post","link":"https:\/\/sushiuniversity.jp\/sushiblog\/what-is-tetramine-poisoning\/","title":{"rendered":"What is Tetramine poisoning?"},"content":{"rendered":"<p>The snails of the genera Ezobora and Ezobai are collectively called \u201ctsubu\u201d or \u201cbai,\u201d with over 30 species available in the market.<\/p>\n<figure id=\"attachment_7693\" aria-describedby=\"caption-attachment-7693\" style=\"width: 293px\" class=\"wp-caption alignright\"><img decoding=\"async\" class=\"size-full wp-image-7693\" src=\"https:\/\/sushiuniversity.jp\/sushiblog\/wp-content\/uploads\/sites\/15\/2026\/02\/matsubu.jpg\" alt=\"A photo of Ezoboro (Matsubu)\" width=\"293\" height=\"220\" \/><figcaption id=\"caption-attachment-7693\" class=\"wp-caption-text\">The appearance of Ezoboro (Matsubu)<\/figcaption><\/figure>\n<p>The \u201csalivary glands (commonly called \u2018abura\u2019)\u201d of Ezobora species like Matsubu (Neptunea polycostata Scarlato,1952), \u00a0Ezoboramodoki (Neptunea intersculpta (Sowerby \u2162,1899)), Kuriiroezobora (Neptunea cf. lamellosa Golikov,1962), Atsuezobora (Neptunea heros (Gray,1850)), Chijimiezobora (Neptunea constricta (Dall,1907)),\u00a0 and Aotsubu (Neptunea (Barbitonia) arthritica (Bernardi,1857)) contain a toxin called \u201ctetramine.\u201d<\/p>\n<p>Tetramine poisoning occurs when Tsubu snails are consumed without removing the salivary glands. This toxin does not break down with heating, so proper removal of the salivary glands before cooking is essential, regardless of whether the snails are eaten raw or cooked.<\/p>\n<p>Symptoms typically appear about 30 minutes after consumption and include visual disturbances such as double vision, dizziness, headache, and a sensation of seasickness. While there have been no fatalities to date, and recovery usually occurs within a few hours, symptoms can be severe in some individuals.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The snails of the genera Ezobora and Ezobai are collectively called \u201ctsubu\u201d or \u201cbai,\u201d with over 30 species available in the market. The \u201csalivary glands (commonly called \u2018abura\u2019)\u201d of Ezobora species like Matsubu (Neptunea polycostata Scarlato,1952), \u00a0Ezoboramodoki (Neptunea intersculpta (Sowerby \u2162,1899)), Kuriiroezobora (Neptunea cf. lamellosa Golikov,1962), Atsuezobora (Neptunea heros (Gray,1850)), Chijimiezobora (Neptunea constricta (Dall,1907)),\u00a0 and Aotsubu (Neptunea (Barbitonia) arthritica (Bernardi,1857)) contain a toxin called \u201ctetramine.\u201d Tetramine poisoning occurs when Tsubu snails are consumed without removing the salivary glands. This toxin does not break down with heating, so proper removal of the salivary glands before cooking is essential, regardless of whether the snails are eaten raw or cooked. Symptoms typically appear &hellip; <a href=\"https:\/\/sushiuniversity.jp\/sushiblog\/what-is-tetramine-poisoning\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">What is Tetramine poisoning?<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[75],"tags":[132],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts\/7688"}],"collection":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/comments?post=7688"}],"version-history":[{"count":5,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts\/7688\/revisions"}],"predecessor-version":[{"id":7694,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts\/7688\/revisions\/7694"}],"wp:attachment":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/media?parent=7688"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/categories?post=7688"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/tags?post=7688"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}