Torisashi

Torisashi

Torisashi is a Japanese dish consisting of raw chicken meat, prepared in a style similar to sashimi. It is a delicacy that is often served in izakayas and specialty restaurants across Japan. The name "torisashi" is derived from "tori," meaning chicken, and "sashi," a shortened form of "sashimi," which refers to thinly sliced raw fish or meat.

Preparation

Torisashi is typically made from the breast or tenderloin of the chicken, which are considered the safest parts to consume raw due to their lower bacterial load compared to other parts of the chicken. The meat is usually seared on the outside to kill surface bacteria, then chilled and sliced thinly. It is often served with condiments such as soy sauce, wasabi, ginger, and garlic to enhance the flavor.

Safety Concerns

Consuming raw chicken poses significant health risks due to the potential presence of harmful bacteria such as Salmonella and Campylobacter. In Japan, strict regulations and high standards of hygiene are maintained to minimize these risks. The chickens used for torisashi are often raised in controlled environments and processed under stringent conditions to ensure safety. Despite these measures, health authorities generally advise against consuming raw chicken.

Cultural Significance

In Japan, torisashi is considered a delicacy and is appreciated for its unique texture and flavor. It is often enjoyed as part of a larger meal, accompanied by other traditional Japanese dishes. The practice of eating raw chicken is less common outside Japan, where cultural and regulatory differences often discourage the consumption of raw poultry.

Related Pages

• Sashimi
• Japanese cuisine
• Izakaya

External Links

• Japan Guide on Japanese Cuisine

Torisashi served with condiments