Toriwasa, in the eyes of Westerners is quite possibly the most feared dish in all of Japanese cuisine. To put it simply, it is sliced raw chicken sliced, flash boiled and served in a sashimi style.
A study conducted in 2008 by professor Katsuya Hirai of Tenshi College in Sapporo stated that ~20% of the ground chicken meat tested (163 out of 820 samples) in Japan was contaminated with salmonella.
As soon as this news spread across the world it started making buyers very worried that 20% of chicken sold in Japan was contaminated.
But what people really don’t know, is when it comes to ground chicken meat, it’s not consumed raw in Japan. Therefore the risk of salmonella in Toriwasa has been almost nil.
In fact when it comes to serving chicken breast, they use a type of chicken called blue foot chicken, which is certified to be free of salmonella.
Since the Salmonella scare and the fact that some consumers were contaminated, (which is not unusual given the population in Japan and the chicken consumption), Toriwasa was forbidden to be served and actually became outlawed in most restaurants.
I remember arriving to one of my favorite restaurants and trying to order Toriwasa and the server explained that they no longer serve it.
Luckily some chefs refused to remove it from their food menu and with some luck you can still find it.
Categories: Life Cycles