Category: Travel > Ikizukuri
In Japan, there exists a unique culinary tradition known as "Ikizukuri," which translates to "prepared alive." This practice involves preparing seafood dishes with the fish still alive, often creating a striking presentation that highlights the freshness of the ingredients. One of the most famous examples is the preparation of sashimi from fish like flounder or octopus, where the fish is sliced into delicate pieces while still flapping and moving on the plate. This method not only emphasizes the chef's skill but also reflects the deep respect for the ingredients and the belief in serving the freshest possible food. While it may seem shocking to some, this tradition is deeply rooted in Japanese culture and showcases the intricate relationship between food, art, and nature in the culinary world.
