🐟 Torisashi (Chicken Sashimi)

In Kagoshima Prefecture, there is a record that since the Edo period, Satsuma Samurais actively held cockfights to raise the morale of the warriors, and the roosters that lost in such fights were shaved and eaten on the spot. Even after cockfighting was banned, each household kept poultries, which were clucked, cooked, and eaten when guests arrived or for celebrations. Thus, in Kagoshima prefecture, dishes using chicken have long been familiar. It is thought that "Torisashi," in which chicken is eaten as “Sashimi”, took root as part of this trend. Chicken raising is still active in Kagoshima prefecture, and the "Satsuma Jidori"(=homebred chicken) is named one of Japan's three great chickens, along with the "Hinai Jidori" of Akita prefecture and the "Nagoya Kochin" of Aichi prefecture. The "Satsuma Jidori" originated from the "Satsuma Dori", which was bred for cockfighting during the Edo period and is now bred only for ornamental purposes. The meat has very good elasticity, sweetness, and coloring, and is popular as a brand chicken. In addition to "Satsuma Jidori", there are other branded chickens based on "Satsuma Dori", such as "Satsuma Wakashamo" and "Kuro Satsuma Dori". In addition to "Torisashi" (=chicken sashimi), Kagoshima prefecture is familiar with a variety of chicken dishes such as "Satsuma Jiru (=soup)," "chicken rice," "stewed dishes," and "Yakitori" (=grilled chiken).