Torisashi 鶏刺し
| Prefecture | Kagoshima (鹿児島県) |
|---|---|
| Region | Kyushu & Okinawa |
| Japanese name | 鶏刺し（とりさし） |
| Reading | Torisashi |
| Home area | All within the province. |
| Main ingredients | Chicken. |
History and Origins
In Kagoshima Prefecture, there was a record from the Edo period that the warriors had been raising their chickens to a great extent because of the rise of the men, and that they were eating the chickens they lost on the spot. Even after hens were banned from fighting, they said each family had a chicken, had visitors, and cooked and ate chicken for a celebration. This is how the XKagoshima Prefecture used to be familiar with the old-fashioned chicken meat. In this stream it is thought that the chicken sting was rooted in the chicken. Kagoshima Prefecture still thrives in chicken breeding, and it has Akita Prefecture in proportion, and Aichi Prefecture, a Nagoya coach, and a Japanese tri-earth chicken that is named as one of Japan's three-earth chickens. A chicken that was raised for a chicken during the Edo period and is now grown only for observation is a native chicken that is very well-prohibited, sweet, and colorful, and is popular as a brand. There are also brand-new chickens that have been planted by the black chicken. In Kagoshima Prefecture, there are many different dishes available besides "helicopter" as well as "chinji," "henji" and "boo soup" and "chin" as well.
When It Is Eaten
There's no time to be eaten, but throughout the year.
How It Is Eaten
I'll rub a little chicken used for stinging, slice it into thin pieces so that it's easy to eat, and then put some soy sauce on it. At this time you can also taste the flavor of green peas and rice. In part, meat, meat, honey and sand liver are often eaten. Kagoshima PrefectureZXXXXXZX136X, to protect traditional eating cultures, the county sets its own "Feed Diet Code" and only chicken, with the same standards, is distributed as raw food.
Recipe
Ingredients
- 150 g chicken (もも)
- 30 g onion
- 5 g green onion
- to taste ） ginger
- to taste ） garlic
- to taste ） green shiso
Method
- I'll get you some fresh chicken for a chicken sting.
- (The fire is still burning)
- Cut from the skin to the mm width. Look in the direction of the meat fibers and cut them off into a knife.
- The green rainbow is placed on the floor, the onions are sliced and the onions are cut in a small bite. But garlic is pressed down and served together, and taste it with soy sauce and pontoon, as your favorite taste.
More About Torisashi
Torisashi (鶏刺し) is a Japanese dish of thinly sliced raw chicken. The chicken may be lightly seared (then also called tataki or toriwasa though originally toriwasa referred to torisashi eaten with wasabi), or quickly dipped in boiling water (yuarai). It is most commonly eaten with sumiso but may also be eaten with soy sauce and wasabi like other sashimi.
Torisashi is a regional specialty to the island of Kyushu, specifically in Kagoshima and Miyazaki prefectures.
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.
Text adapted from the English Wikipedia article Torisashi by its contributors, licensed CC BY-SA 4.0.
Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.