Chicken Sashimi

Would you eat this guy raw? Or are you too chicken?

I admit that when the idea of chicken sashimi was presented to me in sushi school, I was a little grossed out. As a Southerner I love my chicken fried. Grilled, okay. Broiled or steamed, passable. But raw? I wasn’t so sure. Weren’t chickens supposed to be cooked to prevent the risk of salmonella?

Soon I learned that the chicken eaten in Japan for sashimi is no ordinary chicken. In other words, don’t try this at home. The chicken used for sashimi is a special variety called Nagoya Cochin. This special variety is raised under strict sanitary conditions and is given special treatment similar to the perks one might expect to find on a Kobe beef farm. (Mozart anyone?)

Journalist and Japanese cuisine expert Harris Salat describes the taste and various forms of chicken sashimi he has had the privilege of experiencing in Nagoya. Read his post here. 

After viewing the exquisite picture and reading his description, I am no longer afraid. It sounds positively delicious. If I ever have the chance, I will definitely try chicken sashimi.  Afterall, it can’t be any more dangerous than fugu, right?