Torisashi (鶏刺し) is a Japanese dish of thinly sliced raw chicken. The chicken may be lightly seared (then also called tataki or toriwasa1 though originally toriwasa referred to torisashi eaten with wasabi), or quickly dipped in boiling water (yuarai). It is most commonly eaten with sumiso but may also be eaten with soy sauce and wasabi like other sashimi.
Torisashi is a regional specialty to the island of Kyushu, specifically in Kagoshima and Miyazaki prefectures.1
Torisashi typically requires a high quality of chicken meat and hygiene in preparation, due to the risk of food-borne illness that has at times affected diners.2
References
References
- "Torisashi". Wa-shoku. 2022-09-17. Retrieved 2023-01-29.
- M. Mori and 4 coauthors (30 May 2008). "Bickerstaff's brainstem encephalitis after an outbreak of Campylobacter jejuni enteritis". Journal of Neuroimmunology. 196 (1–2): 143–146. doi:10.1016/j.jneuroim.2008.02.011. PMID 18406474.
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