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Ikizukuri (生き作り), also known as ikezukuri (活け造り), (roughly translated as "prepared alive" [1]) is the preparing of sashimi (raw fish) from live seafood. In this Japanese culinary technique, the most popular sea animal used is fish, but octopus, shrimp, and lobster may also be used. [2]
Some sashimi ingredients, such as octopus, are sometimes served cooked given their chewy nature. Most seafood, such as tuna, salmon, and squid, are served raw. Tataki (たたき or 叩き, 'pounded') is a type of sashimi that is quickly and lightly seared on the outside, leaving it raw inside. [14]
Ikizukuri, lit. "prepared alive", also called Ikezukuri is the preparation of sashimi made from live seafood. Fish such as tuna, mackerel, bream and salmon is usually used, but sometimes inkfish like octopus or shellfish like shrimp and lobster are used instead. [4] The practice is controversial, and ikizukuri is outlawed in Australia and ...
When dolphin meat is eaten in Japan, it is often cut into thin strips and eaten raw as sashimi, garnished with onion and either horseradish or grated garlic, much as with sashimi of whale or horse meat (basashi). When cooked, dolphin meat is cut into bite-size cubes and then batter-fried or simmered in a miso sauce with vegetables.
Octopus is a common ingredient in Japanese cuisine, including sushi, sashimi, karaage, stew, sour salad, takoyaki and akashiyaki. Takoyaki is a ball-shaped snack made of a wheat flour-based batter and cooked in a special takoyaki pan. It is typically filled with minced or diced octopus, tempura scraps , pickled ginger, and green onion.
Video of San-nakji. San-nakji (Korean: 산낙지) is a variety of hoe (raw dish) made with long arm octopus (Octopus minor), a small octopus species called nakji in Korean and is sometimes translated into "baby octopus" due to its relatively small size compared to the giant octopus (Enteroctopus dofleini). [1]
A doctor told a local news source the man likely suffers from cysticercosis, where tapeworms enter a person's bloodstream. It can be fatal if the parasite gets to the brain. While we haven't been ...
The list below does not follow biological classification. Ainame (アイナメ): fat greenling [3] Aji (鯵): Japanese jack mackerel [1] [2] [3] [5] Akami (赤身): red meat fish [2]