SASHIMI CHICKEN: THE NEXT BIG THING?
Image via Flickr
I’m not reviewing a new Flaming Lips album. I’m talking about food customs, delicacies and downright dangers. While in Japan it is customary to eat raw and rare chicken, in the United States it’s a very controversial issue even amongst the most elite chefs with access to the best poultry. Just because Anthony Bourdain did it on a trip to Japan, doesn’t make it exportable and palatable to the American mindset.
We are so used to seeing news coverage about deadly Salmonella outbreaks (like this article from WIRED last August) that the idea of serving raw chicken is offensive in the US. In Japan, irradiation to kill the bacteria on Torisashi (completely raw chicken) and Toriwasa (lightly seared as in the photo above) is common. However, in the US the cleanliness of raw poultry is widely questionable. WIRED readers: would you eat raw chicken? What about at a fancy restaurant, with a good chef from a trustworthy source? Tell us your experiences and opinions!
