Ikizukuri

Ikizukuri ( jap [生/活]き[作/造]り, dt " live cooking " ) or Ikezukuri ( [生/活]け[作/造]り) referred to in Japanese cuisine sashimi a variant in which a special emphasis is placed on freshness and vivid look of the court.

Usually fish are for the court used, especially koi fish, or sea bream ( tai jap ), but in addition also seafood such as squid, Japanese spiny lobster or shrimp (see this Odori ebi ).

The fish is stunned by a blow to the head and then disassembled, is being careful that the immediately vital organs, the head, the spine and the tail remain untouched, ie there are essentially just the two flanks and prepared from these the sashimi. This is then served with the semi erect, snapping for air fish.

The preparation is banned in Germany and Australia as animal cruelty.