Many parts of the chicken are used for torisashi - hearts, gizzards, breasts, thighs, and liver. The chickens are slaughtered in a specific way and immediately refrigerated so that no salmonella-causing bacteria can appear on the meat.
I don't recommend eating it, even if it has been prepared 'properly'. My brother lived in Japan for several years and had the dish without ill effect. I was offered it but refused when I went there.Interesting, never heard of this before, thanks...Found this tidbit of information too...
Torisashi | Traditional Chicken Dish From Kagoshima Prefecture | TasteAtlas
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