“Sashimi” is a traditional Japanese cuisine, which generally refers to a dish of thinly sliced raw seafood that is eaten as is without any special cooking methods. Not only fish, but there are also regions where meat is eaten raw as sashimi. This time we are introducing sashimi made from chicken liver, heart, and gizzard.
Products
In Japan, you can order a platter of chicken liver, heart, and gizzard sashimi online from a specialty shop that specializes in Nagoya Cochin chicken. Nagoya Cochin is a famous brand of chicken and is one of the three major local chicken breeds in Japan.
When you place an order, the product will be delivered in a frozen pack. Here are the sashimi slices of liver.
Here are the sashimi slices of heart.
Here are the sashimi slices of gizzard.
The price, container, and calories are as follows.
| Price | One set is 1,804 yen. (about $15.51) |
| Container | One bag weighs 60-70g. |
| Calories | No display |
The cooking method is to thaw in running water for 3-5 minutes.
Taste
I have thawed it. Here are the sashimi slices of liver.
Here are the sashimi slices of heart.
Here are the sashimi slices of gizzard.
When eaten as sashimi, chicken liver has a richer flavor compared to when it is cooked. It has a soft and melt-in-your-mouth texture. It goes well with sesame oil and salt.
The heart has a slight chewiness, but is still softer compared to when it is cooked. It has a creamy taste and goes well with soy sauce and garlic.
The gizzard has a chewier texture compared to when it is cooked, with a slight crunchiness. It also goes well with soy sauce and garlic.
It seems that they are taking considerable precautions for safety, but since it is chicken sashimi, the risk of food poisoning is relatively high. If you are concerned, please consider it carefully and take sufficient precautions against food poisoning. I did not get food poisoning myself.
Even if you cannot order it online, there are several restaurants in Nagoya City, Aichi Prefecture, where you can enjoy chicken sashimi. If you visit Japan, why not try it?
