Torisashi

Torisashi (鶏刺し) is a Japanese dish of very thinly sliced raw chicken, usually served as a regional delicacy of the southern island of Kyushu, especially the prefectures of Kagoshima and Miyazaki where Kurobuta-style heritage breeds are raised. The chicken, typically breast or tenderloin, is sliced paper-thin with a long sashimi knife, arranged on a plate and presented either completely raw, lightly seared on both sides (called tataki), or plunged briefly into simmering water to set the surface (yuarai). Sashimi-grade torisashi is eaten with sumiso, a sauce of ground sesame seeds blended with miso, vinegar and a touch of sugar, or simply with soy sauce and a dab of fresh wasabi, in the same way as fish sashimi.

Because the dish depends on the cleanliness of the bird and the speed of the cold chain, torisashi is associated almost exclusively with specialist poultry farms and yakeniku restaurants in southern Kyushu rather than with mainstream Japanese cuisine elsewhere in the country.