Well, I guess I'm an exception in that I've eaten torisashi (chicken sashimi) a number of times in Japan and I found it to be quite good. The last time I had it, in Kyoto around 3 years ago, it was served on a platter with breast meat, liver, and gizzards, all thinly sliced and dressed with soy sauce, ginger, and garlic. Also on a platter was chicken tartare.
As ghostguy6 referenced in post #18, most of the chicken used for raw consumption in Japan stems from a chicken breed that was developed in Canada that itself was derived from a very specific French type of chicken called Poulet de Bresse. The Canadian derivative is known as the Poulet Bleu, AKA Blue Foot Chicken. These chickens live a pretty pristine life and grow and mature much longer before being slaughtered making them much larger than other chickens. They are then air-chilled and are certified to be salmonella free. The end result yields a chicken with a much more robust flavor and texture than the standard chickens you'll find in the U.S. Also, under a special license required by the Japanese government, these chickens are allowed to be served raw only if they’re slaughtered and consumed on the same day.
Like okie362 said in post #4, I've spent 5+ decades traveling regularly and extensively around the globe and over time I've visited around 75% of the recognized countries in the world. I learned early on that the best way to truly understand the people in a foreign land and their culture is to eat with them on their own terms. As the saying goes "When in Rome do as the Romans do" I've eaten many things, most of which would repel most Americans, and some have been great, and others downright nasty. Either way, it's an adventure.
