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Torisashi (Chicken Sashimi) ｜ Our Regional Cuisines

  • Kagoshima Prefecture

    Torisashi (Chicken Sashimi)

Torisashi (Chicken Sashimi)

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  • Torisashi (Chicken Sashimi)
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  • Torisashi (Chicken Sashimi)
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  • Torisashi (Chicken Sashimi)

    Image source: Kagoshima Prefecture

  • Torisashi (Chicken Sashimi)

    Image source: Kagoshima Prefectural Visitors Bureau

  • Main lore areas

    All of Kagoshima prefecture

  • Main ingredients used

    Chicken

  • History/origin/related events

    In Kagoshima Prefecture, there is a record that since the Edo period, Satsuma Samurais actively held cockfights to raise the morale of the warriors, and the roosters that lost in such fights were shaved and eaten on the spot. Even after cockfighting was banned, each household kept poultries, which were clucked, cooked, and eaten when guests arrived or for celebrations. Thus, in Kagoshima prefecture, dishes using chicken have long been familiar. It is thought that "Torisashi," in which chicken is eaten as “Sashimi”, took root as part of this trend.
    Chicken raising is still active in Kagoshima prefecture, and the "Satsuma Jidori"(=homebred chicken) is named one of Japan's three great chickens, along with the "Hinai Jidori" of Akita prefecture and the "Nagoya Kochin" of Aichi prefecture. The "Satsuma Jidori" originated from the "Satsuma Dori", which was bred for cockfighting during the Edo period and is now bred only for ornamental purposes. The meat has very good elasticity, sweetness, and coloring, and is popular as a brand chicken. In addition to "Satsuma Jidori", there are other branded chickens based on "Satsuma Dori", such as "Satsuma Wakashamo" and "Kuro Satsuma Dori". In addition to "Torisashi" (=chicken sashimi), Kagoshima prefecture is familiar with a variety of chicken dishes such as "Satsuma Jiru (=soup)," "chicken rice," "stewed dishes," and "Yakitori" (=grilled chiken).

  • Opportunities and times of eating habits

    There is no specific time of year, and it is eaten throughout the year.

  • How to eat

    Lightly grill sashimi-grade chicken, shave it into thin slices, and serve with soy sauce. Then garnish with condiments such as Green Shiso leaves, garlic, and grated ginger. Commonly eaten parts of chicken include thighs, breasts, tenders, and gizzards.
    To prevent outbreaks of food poisoning, only restaurants that meet strict hygiene standards are allowed to serve it. Even when prepared at home, it is necessary to pay close attention to sanitary control and storage methods.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    Because it is difficult to control hygiene, it is often eaten at restaurants rather than prepared at home. "Torisashi" is a well-known local dish even outside of the prefecture and can be found in many restaurants.

RECIPE

Ingredients

  • Sashimi-grade Chicken (thigh, tender, breast) 150g
  • Onion 30g
  • Japanese leek (finely chopped) 5g
  • Ginger (grated) To taste
  • Garlic (grated) To taste
  • Green Shiso To taste

How to cook

  • 1. Prepare fresh chicken for Sashimi.

  • 2. Burn the skin with a burner, etc., and turn off the heat when the surface changes color (the inside is still raw).

  • 3. Cut the meat into 3 mm wide from the skin, looking in the direction of the meat fibers to break them.

  • 4. Place Green Shiso leaves as a base and arrange each part of the chicken. Slice the onions, cut the green onions into small pieces. Grate the ginger and garlic and arrange them together. Enjoy with soy sauce or Pon-zu according to your preference.

provider : Table of Smile

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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