# Torisashi

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(鶏刺し, ***Torisashi***) is a [Japanese dish](/source/Japanese_cuisine) of thinly sliced raw chicken. The chicken may be lightly seared (then also called *tataki* or *toriwasa*[1] though originally toriwasa referred to torisashi eaten with wasabi), or quickly dipped in boiling water (*yuarai*). It is most commonly eaten with *[sumiso](/source/Sumiso)* but may also be eaten with [soy sauce](/source/Soy_sauce) and [wasabi](/source/Wasabi) like other [sashimi](/source/Sashimi).

*Torisashi* is a regional specialty to the island of [Kyushu](/source/Kyushu), specifically in [Kagoshima](/source/Kagoshima) and [Miyazaki](/source/Miyazaki_Prefecture) 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]

## See also

- [List of chicken dishes](/source/List_of_chicken_dishes)
- [Sashimi](/source/Sashimi)

## References

1. ["Torisashi"](https://wa-shoku.info/torisashi%EF%BC%88%E9%B3%A5%E5%88%BA%E3%81%97%EF%BC%89chicken-sashimi/). Wa-shoku. 2022-09-17. Retrieved 2023-01-29.

1. 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](https://doi.org/10.1016/j.jneuroim.2008.02.011). [PMID 18406474](https://pubmed.ncbi.nlm.nih.gov/18406474)

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Adapted from the Wikipedia article [Torisashi](https://en.wikipedia.org/wiki/Torisashi) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Torisashi?action=history)). Available under [Creative Commons Attribution-ShareAlike 4.0 International](https://creativecommons.org/licenses/by-sa/4.0/). Changes may have been made.