and its American derivative, the blue foot chicken, are favored by many for this purpose, as, besides their taste, they are certified to be free of Salmonella. Chicken sashimi is sometimes slightly braised or seared on the outside. Ingredients other than raw fish meat Food cut into small pieces and eaten with wasabi and soy sauce may be called sashimi in Japan, including the following ingredients. Like bamboo shoots, the food is enjoyed raw to appreciate the freshness, and producers and farmers offer those sashimi at their properties in top season. Some of the vegetables are enjoyed as thin sliced strips and called sashimi while they resemble fish meat, like avocado as salmon and konnyaku as puffer fish. Vegetable Avocado: served as "avocado sashimi", it is considered to have a texture similar to raw or slightly salted fatty salmon. It is eaten with wasabi soy sauce. Bamboo shoots: farmers of bamboo grove serves takenoko in course menu, and sashimi is almost always entered during the high season of harvest. Japanese radish: among many varieties of vegetables eaten fresh, it is said that the flavor stands out when tasted within a couple of hours after harvesting, and called sashimi vegetables instead of very fresh salad. Konnyaku: cut into short thin strips resembling puffer fish meat, thus called yama fugu (mountain puffer fish) in some regions. Served with vinegar and miso, wasabi and soy sauce, vinegar and soy sauce. Yuba, or tofu skin: while there are restaurants where customers cook their own yuba and eat while it is hot, yuba-sashi or sashimi of yuba is chilled and served with wasabi soy sauce or vinegar miso. Others Fishcake: one among the express menu on izakaya menu, offered as Itawasa. Sliced into thick strips, and eat with wasabi and soy sauce. Seaweed: wakame is in strict sense not eaten raw but dipped in boiling water for a few seconds, and enjoyed the fresh green color, with wasabi soy sauce. Marinating with vinegar and miso sauce is popular as well. Meat Beef, pork, and poultry: bought from licensed butchers and processors, those were served raw, and cases are that the restaurant offer slightly cooked meat as sashimi to avoid high risk of food poisoning and parasite infection, by treating meat in boiling water (yubiki) or braised with gas torch (aburi). Served with ponzu citrus vinegar. Chiragaa: boiled face skin of pork, served with vinegar and