Rebasashi

Rebasashi is a traditional sashimi dish made from raw liver. Not so long ago, most yakiniku, izakaya, and yakitori restaurants offered the dish on their menus, but it has been banned since 2012 as it’s not safe to eat raw liver, and the specialty disappeared from the menus. However, the food industry made a safe, vegan-friendly imitation of liver sashimi that’s based on konnyaku (made from a type of tuber called devil’s tongue plant). The texture and flavor is very similar to raw beef or pork liver (both are banned). Once sliced, konnyaku is marinated and it’s often topped with sesame seeds. When served, this sashimi is usually accompanied by salted sliced onions and a dipping sauce consisting of sesame oil, garlic, chili, and soy sauce. Interestingly, rebasashi made from beef liver is still being served in some Japanese restaurants in Hong Kong and South Korea.