Ikizukuri facts for kids
Ikizukuri (pronounced ee-kee-zoo-koo-ree) is a special Japanese way of preparing sashimi, which is raw fish. The word Ikizukuri roughly means "prepared alive." In this cooking style, the seafood is still alive when it is prepared and served.
The most common seafood used for Ikizukuri is fish, but sometimes people also use octopus, shrimp, or lobster. This practice is sometimes seen as controversial because some people worry about the animal's comfort since it is still alive when it is served.
How is Ikizukuri Prepared?
When you go to a restaurant that serves Ikizukuri, you might see tanks filled with live seafood. Customers can often choose the animal they want for their meal.
Chefs prepare Ikizukuri in different ways. A common method is to serve the filleted meat (the parts of the fish without bones) placed back on top of the fish's body. The chef might use only a few quick knife cuts to prepare the fish. Often, the fish's head is kept whole on the plate. This allows customers to see the gills still moving, which shows how fresh the fish is.
Where is Ikizukuri Not Allowed?
Because of concerns about animal welfare, Ikizukuri is not allowed in some countries. For example, it is against the law to serve Ikizukuri in Australia and Germany.
