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Tori is the Japanese word for 'bird,' but in culinary context, it is commonly referred to as chicken.

While tori is primarily used in Japanese cuisine, it is also integrated into other cuisines due to the versatility of chicken.

Some popular dishes made with tori are Tori Karaage, Tori Don, Yakitori and Tori Sashimi.

Tori itself is gluten-free. However, be aware of possible cross-contamination in the cooking process or additional ingredients.

Tori should be refrigerated if it's fresh and uncooked. Cooked tori dishes should also be kept in the fridge.

Consuming raw or undercooked tori poses a risk of foodborne illness. It is recommended that tori is fully cooked before consumption.

Yes, reheated tori should reach an internal temperature of at least 165°F (74°C).

For those who don't eat chicken, substitutes can include tofu, seitan, or other sources of protein such as fish or beef.

Tori originates from Japan and is a staple ingredient of the Japanese cuisine.

You can buy it at Weee! Asian Market, www.sayweee.com.

Nutritional values vary, it's primarily a good source of protein but also contains fats, nutritional content may depend on the part of the chicken used.

Yes, tori is safe for most diets, unless you have a specific allergy to chicken.

Tori can be prepared in many ways, including grilling, frying, boiling, or roasting.

The internal temperature should reach 165°F (74°C) for safety. The meat should not be pink and the juices should run clear.

Yes, both raw and cooked tori can be frozen. However, the texture may change upon thawing.

In cooking, 'tori' refers to chicken in general. However, there can be different types of chickens used such as broiler, free-range, organic chickens etc.