A culture of eating raw

Raw food beyond sashimi and sushi

In Japan, eating raw food goes well beyond sashimi and sushi. Raw egg over rice (tamago kake gohan) or dipped into sukiyaki, horse sashimi (basashi), chicken sashimi (torisashi) in some regions, raw oysters, and raw beef (yukke) are all part of the food culture. Raw vegetable salads are less common than you might expect — tsukemono (pickles) often take that role at the table instead.

Raw egg

Eating raw chicken egg — over rice or as a dip for sukiyaki — is a common habit. It's supported by strict washing and inspection standards for eggs, along with a "raw-food date" printed on the carton, labeled 生食用 (seishokuyō, "for raw eating"). Once that date passes, eggs are generally recommended to be cooked before eating.

Basashi and torisashi

Basashi (raw horse meat) is closely associated with Kumamoto Prefecture. Torisashi (raw or lightly seared chicken) appears as a regional specialty in some areas, but some municipalities and shops avoid serving it for hygiene reasons, so availability varies a lot by region.

Raw oysters and yukke

Raw oysters are labeled either 生食用 (seishokuyō, "for raw eating") or 加熱用 (kanetsuyō, "for cooking"), reflecting differences in the waters they come from and how they're handled. Yukke (raw beef) has been subject to strict standards since a 2011 food-poisoning outbreak, so far fewer shops are able to serve it today.

Why it's possible

This raw-eating culture rests on cold-chain logistics for eggs and seafood, and on labeling rules that distinguish raw-safe products from cook-only ones. That said, the risk of food poisoning is never zero — many people choose cooked options when they're not feeling well, pregnant, or ordering for small children.

Related foods

See our guides to sushi, fish (where freshness matters most), and tsukemono, which often stands in for a raw salad.