Ikizukuri
From Wikipedia, the free encyclopedia
In Japanese cuisine, ikizukuri or ikezukuri (生き作り/活け造り , “prepared alive”) is the preparation of sashimi from a living animal.
Ikizukuri usually begins with the customer selecting, from a tank in the restaurant, the animal (shrimp, octopus, lobster, assorted fish) they wish to eat. The chef, who is most of the time a sashimi chef who has undergone years of training and apprenticeship, takes the animal out of the tank and filets and guts it, but without killing the animal, which is served on a plate, sliced, with the heart still beating.
Ikizukuri of fish consists of thin, sheet-like slices or finger-sized pieces sometimes garnished with lemon wedges, a decoration of ginger, or nori (seaweed). Squid and small octopus are usually wrapped around a chopstick and eaten whole.
Ikizukuri is a controversial method of food preparation, both in Japan and in other countries.
[edit] See also
- Odori ebi, shrimp eaten alive in Japanese cuisine
- Sannakji, octopus eaten alive in Korean cuisine
[edit] External links
- Carp served alive (Japanese)
 |
This article does not cite any references or sources. Please help improve this article by adding citations to reliable sources (ideally, using inline citations). Unsourced material may be challenged and removed. (August 2007) |
