Torisashi

Torisashi is a Japanese culinary term referring to thinly sliced, raw chicken. It is considered a delicacy in some regions of Japan, particularly Kyushu. The chicken used for torisashi is typically raised under strict hygienic conditions to minimize the risk of bacterial contamination, such as Salmonella or Campylobacter.

The preparation of torisashi involves quickly searing the outer surface of the chicken to kill any surface bacteria while leaving the inside raw. The meat is then thinly sliced and often served with soy sauce, ginger, garlic, or other condiments. Common cuts used for torisashi include the breast, thigh, or liver.

Consumption of torisashi carries inherent health risks due to the potential presence of bacteria that can cause foodborne illness. It is generally advised against consuming raw chicken due to these risks. The availability and legality of torisashi can vary depending on local regulations and food safety standards.