Ikizukuri
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 prepared, served, and eaten alive. Restaurants that serve ikizukuri often specialize in Asian cuisine, more specifically Japanese cuisine.
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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, the chef will fillet the animal alive. The filleting process will not kill the animal and it is served to the customer while still breathing and moving.[2] There are different styles in which a chef may serve the dish but the most common way is to serve the live animal on a plate with the filleted meat assembled on top of the body. Another variant of ikizukuri involves temporarily returning a filleted fish to an aquarium to swim around until it is to be used in the dish.
[edit] Legality
Ikizukuri is outlawed in Australia and Germany.[3]
[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
- Carp served alive (Japanese)
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