Toriwasa is a delicacy often consumed in the Kagoshima Prefecture (...in Kyushu...that south western island in Japan where tonkotsu ramen comes from....).
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| Exhibit A: Toriwasa |
You would be forgiven for thinking this was a picture of Ootoro (aka fatty tuna). Unlike Ootoro, Toriwasa always comes slightly seared on the outside, much like seared sashimi. It has a relatively firm texture, and a tender melt in your mouth quality. And as for the taste, well, it tastes just like chicken. Quite expected really, since this is the legendary chicken sashimi!
Yes, what you see (and yours truly has consumed) is seared raw chicken.
At this point, some readers will contort their faces in disgust and shout "Salmonella!" in protest.
Apart from the obvious fact that salmonella comes from salmon, Toriwasa is on the whole perfectly safe due to its preparation.
When the chicken is ready for consumption, the farmer takes up a big flame thrower and immolates the fowl while it is sleeping until the feathers are singed and the meat is just that little bit charred on the outside. The combination of burning fat and feathers gives off a nice smoky aroma which flavours the chicken, and also kills 99.9% of bacteria in the process.
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| Exhibit B: Flame thrower used in the preparation of Toriwasa |
So for all those still in doubt, rest assured, Toriwasa is generally safe for consumption:
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| Enjoy with some soy sauce/ponzu and garlic/ginger |
Disclaimer: Eating raw chicken is generally a bad idea. Professional advice should be sought prior to the consumption of raw meats.
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