Ikizukuri
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Ikizukuri (生き作り), also known as ikezukuri (活け造り), is the preparation of sashimi made from live seafood. The most popular sea animal used in ikizukuri is fish but octopus, shrimp, and lobster may also be used.[1] The practice is controversial due to the fact that the animal is still moving after death.
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[edit] Preparation and Serving
The restaurant may have one or several tanks of live sea animals for a customer to choose from. After the customer chooses an animal. There are different styles in which a chef may serve the dish but the most common way is to serve it on a plate with the filleted meat assembled on top of the body.
[edit] Legality
Ikizukuri is outlawed in Australia and Germany.[2]
[edit] See also
- Odori ebi, shrimp eaten alive in Japanese cuisine
- Drunken shrimp, shrimp eaten alive in Chinese cuisine
- Sannakji, octopus eaten alive in Korean cuisine
- Ying Yang fish, partially deep-fried fish eaten alive in mainland China and Taiwanese cuisine
[edit] References
[edit] External links
- [1] (Japanese)
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