Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > General Topics >
Oct 10, 2000 01:20 PM

Chicken Sashimi

  • j

A friend just returned from Japan and said he was served chicken sashimi at a sushi bar in Kyoto. The chicken was supposedly specially raised for sashimi purposes but I was amazed. Has anybody ever heard of chicken sashimi? Does it exist in the US? Would anybody out there try it?

  1. Click to Upload a photo (10 MB limit)
  1. j
    Jason "Salmonella" Perlow

    The Food and Drug administration, the CDC and every local health department would have ordinances against it.

    And the very idea of eating raw poultry scares the hell out of me, in addition to grossing me out!

    8 Replies
    1. re: Jason "Salmonella" Perlow

      Salmonella being just the tip of the iceberg. Pullorum Typohid is another good one, and some lovely parasites.

      1. re: Betty

        Don't forget campylobacter.

        Want to lose nine pounds in a week? I did. It's not fun.

        The chicken company did give me $100 for my troubles.

        1. re: Bob W.

          Chicken-breast sashimi is actually pretty common in Japan. There's even a recipe for it in the standard Japanese cookbook, Tsuji's ``Japanese Cooking: A Simple Art.'' If you are using great, absolutely fresh chicken, bacteria shouldn't be a problem. Chicken breast--all meat, basically--is fairly sterile under its skin.

          And at least one chicken specialty restaurant in Los Angeles serves it--Kokkekokko, if anybody is interested--although unless they know you fairly well you are apt to get it seared off on the outside, as with albacore.

          1. re: Pepper

            I wouldn't eat undercooked poultry in the U.S., but I'd think about it in Europe and Japan. Salmonella has been nearly eliminated in the European poultry industry. U.S. poultry companies have not seen fit to do so.

            1. re: Sirina

              Some U.S. poultry companies. The L.A. Times food section financed a lab analysis back when Ruth Reichl was the food editor, and one popular brand--Zacky---was totally salmonella-free in every sample.

              Many huge poultry concerns don't much care--salmonella is, after all, totally destroyed by cooking--but if you shop carefully, there should be no problem.

              Undercooking has nothing to do with illness--the bacteria are all on the skin, and the bloody bit by the bone should be sterile.

              1. re: Pepper
                Rachel Perlow

                If the bacteria are all on the skin then how does the salmonella bacteria get inside eggs?

                1. re: Rachel Perlow

                  I thought that salmonella came from the bird's intestinal tract and basically was spread on all the exposed meat surfaces in the slaughtering process. Not sure how it gets in the eggs though.

                  1. re: rjka

                    All poultry carry salmonella, some just more than others. Inspectors quick-test poultry by drawing a tiny drop of blood from the vein on the underside of the wing.

                    The salmonella bacteria that are already present increase rapidly if the meat or eggs are stored improperly.

                    American producers are working very hard to eliminate salmonella as much as possible by innoculating newly hatched chicks by a topical spray.

    2. Laotian cuisine includes dishes made with raw
      chicken and raw pork. I'm scheduled to be in Laos
      in January and I intend to try both. (Life is
      a series of risks.)


      1 Reply
      1. re: christina z

        On the Iron Chef Turkey battle, Morimoto made turkey sashimi - I'd try that for sure!

      2. At a sushi restaurant on 55th street (I can't remember the name but I may have posted about it a couple of years ago), they serve chicken carpaccio. It was a very "japanese" sushi joint (example appetizer, cold tofu in anchovy mayonaisse). I tried the tofu, never tried the chicken though ...

        1. Hi Joan,

          The yakitori-ya right across the street from my apartment here serves chicken sashimi, and I've tried it on several occasions. It tastes like raw rattlesnake.

          Actually, dipped in a bit of soy sauce and wasabi, it is quite good. The chicken breast is sliced VERY thin, which helps to alleviate the gross-out factor a bit. But, I would decline to try this dish in the States.

          Also, sasami - grilled chicken breast chunks - is usually served "rare" to "medium-rare", and is absolutely one of my favorite yakitori-ya items.

          Still kicking,

          1. I eat it all the time, even for breakfast sometimes with rice. Been eating all kinds of raw meat my entire life and I'm over 50. So far, so good--knock wood. Sometimes I rinse it off before I cut it up in slices, but sometimes not. I have no issues with the texture, appearance, etc. I eat it w/tempura sauce (rather than straight soy sauce)on it and wasabi--like I would any sashimi involving fish or seafood. The taste and texture of it--especially the dark meat (my fave is the boneless/skinless thighs) totally reminds me of hamachi, plus it's sooo much cheaper than fish. And considering the other food/drugs/chemicals they've prounounced "safe" and allow the public to be fed, the FDA doesn't factor in a whole lot as far as what I consume, i.e. chicken sashimi is the least of my food concerns. I'm actually having it for dinner right now, which is what made me curious about other people's experiences regarding it.