Ikizukuri

The term ikizukuri refers to a special preparation method in Japanese cuisine where live animals, usually fish but also other seafood, are prepared in such a way that they are still alive or moving when served. The word is composed of the kanji characters 「生き」 for “live” or “alive” and 「作り」 for “preparation.” This practice symbolizes the ultimate freshness and quality of the ingredients.

Ikizukuri is particularly prevalent in high-end cuisine. It involves the preparation and serving of live sashimi, where the animal, often fish or crustaceans, is filleted right in front of the guest so that the heart is still beating, or the gills are moving. This method is intended to highlight the freshness and premium quality of the served seafood dish.

However, the practice is controversial and is banned in countries like Germany and Australia due to animal welfare concerns and the potential suffering of the animals. Proponents argue that the death is quick and humane, while critics point to the nervous system reactions of the animals and the ethical implications.