Japan has restrictions on certain foods due to health concerns, cultural beliefs, and sustainability. Raw meat and fish must be prepared with caution to avoid health risks, while fugu (blowfish) is restricted due to its deadly toxin. Horse meat is not widely accepted due to cultural beliefs surrounding horses as animals that should be revered rather than eaten. Imported fruits and vegetables are restricted to protect Japan's agricultural industry from foreign pests and diseases. Seafood from certain areas was restricted following the Fukushima nuclear disaster in 2011. Unpasteurized dairy products are restricted due to the risk of bacterial contamination, while some types of wild mushrooms are restricted due to poisoning risks. Shark fin is highly restricted due to ethical concerns surrounding shark finning, and there are restrictions on alcohol consumption in Japan. Certain food additives deemed unsafe or unhealthy are banned or restricted, and certain types of eel are restricted due to overfishing concerns.