Less common, but not unusual, sashimi ingredients are vegetarian items, such as yuba (bean curd skin), and raw red meats, such as beef (known as "gyuunotataki)" or horse (known as "basashi)". Chicken "sashimi" (known as "toriwasa)" is considered by some to be a delicacy; the Nagoya kōchin, French "poulet de Bresse" and its American derivative, the blue foot chicken, are favored by many for this purpose, as, besides their taste, they are certified to be free of "Salmonella". Chicken sashimi is sometimes slightly braised or seared on the outside. Food cut into small pieces and eaten with wasabi and soy sauce may be called sashimi in Japan, including the following ingredients. Like bamboo shoots, the food is enjoyed raw to appreciate the freshness, and producers and farmers offer those sashimi at their properties in top season. Some of the vegetables are enjoyed as thin sliced strips and called sashimi while they resemble fish meat, like avocado as salmon and konnyaku as puffer fish. As a raw food, consuming sashimi can result in foodborne illness when bacteria or parasites are present; for example, anisakiasis is a disease caused by the accidental ingestion of larval nematodes in the family Anisakidae, primarily "Anisakis simplex" but also "Pseudoterranova decipiens". In addition, incorrectly prepared Fugu fish may contain tetrodotoxin, a potent neurotoxin. Another type of food borne illness that could occur after consuming tainted sashimi is Diphyllobothriasis. This disease is an infection within the intestines that occurs when the tapeworm "Diphyllobothrium latum" is consumed. Common fish such as trout, salmon, pike, and sea bass harbor this parasitic larvae in their muscles. Due to the innovation of the chilled transport system paired with the salmon and trout consumption, an increasing number of cases have been recorded annually in northern Japan due to the spread of this disease. Traditionally, fish that spend at least part of their lives in brackish or fresh water were considered unsuitable for sashimi because of the possibility of parasites. For example, salmon, an anadromous fish, is not traditionally eaten straight out of the river. A study in Seattle, Washington, showed that all wild salmon had roundworm larvae capable of infecting people, while farm-raised salmon did not have any roundworm larvae.