For us, it has to be chicken sashimi. Raw chicken, slaughtered individually by a local butcher to help reduce the possibility of getting salmonella poisoning. While the possibility is far, far less than chicken mass-produced in the US, it’s not non-existant. Every time we go to our friend’s house in Kagoshima, her mom serves it up with both sliced onion and green onion, along with soy sauce. It’s pretty tasty, and you know what, it tastes like chicken! Ok, well actually it tastes more like raw fish.



Due to early COVID restrictions, a fantastic local restaurant also started selling chicken sashimi right from a vending machine.