Quote:
Originally Posted by Nyororin
Completely raw, fresh from a chicken slaughtered (usually) that day.
There is chicken rated for raw consumption, and chicken that is not. Pretty much anything you would find at a supermarket is way into the "not" territory even in Japan. Imported chicken is never approved. The type that is rated for raw consumption is much more expensive due to a difference in rearing and processing the chicken. Near our house is a place that processes chicken for raw consumption. Every morning, a truck shows up with cages of living chickens. You ask for a chicken and they slaughter and pluck it (or rather, steam the feathers off) and hand it over within minutes. The actual butchering is done back at the restaurant.
Having had a relative work in a poultry processing plant in the US... I would NEVER EVER EVER eat raw chicken there. There is a reason they tell you to make sure you cook it through and through in the US.
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This brings back memories NY san
Actually, now you explain, that's pretty much what it appeared to be.
This old friend of mine who was very rich, and well known at all small entertainment establishments in Kyoto, was treated as "special" by all establishments.
When we were served the complimentary Chicken Sashimi, the feeling was special as if it was a really special gesture.
The small Izakaya, would have had by memory six bar stools, very small, and very traditional Kyoto style.
The husband and wife ran the place.