Ikizukuri
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]
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| Year | Metadata | Sections | Top Words | First Paragraph |
| 2018 |
13990 characters 5 sections 6 paragraphs 1 images 15 internal links 6 external links |
ikizukuri 0.352 petition 0.275 live 0.255 alive 0.235 animal 0.140 347 0.138 67 0.138 addressed 0.138 ambassador 0.138 assembled 0.138 gill 0.138 ikezukuri 0.138 kenichirō 0.138 movements 0.138 outlawed 0.138 |
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] |
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| 2017 |
15605 characters 6 sections 6 paragraphs 1 images 20 internal links 8 external links |
ikizukuri 0.366 live 0.265 alive 0.244 animal 0.145 letter 0.143 addressed 0.143 ambassador 0.143 assembled 0.143 gill 0.143 ikezukuri 0.143 movements 0.143 outlawed 0.143 petition 0.143 posted 0.143 sasae 0.143 |
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] |
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| 2016 |
15564 characters 6 sections 6 paragraphs 1 images 20 internal links 8 external links |
ikizukuri 0.366 live 0.265 alive 0.244 animal 0.145 letter 0.143 addressed 0.143 ambassador 0.143 assembled 0.143 gill 0.143 ikezukuri 0.143 movements 0.143 outlawed 0.143 petition 0.143 posted 0.143 sasae 0.143 |
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] |
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| 2015 |
13342 characters 5 sections 3 paragraphs 4 images 32 internal links 4 external links |
ikizukuri 0.489 live 0.236 animal 0.195 dubious 0.191 assembled 0.191 ikezukuri 0.191 outlawed 0.191 suffering 0.191 tanks 0.191 活け造り 0.191 生き作り 0.191 sea 0.187 alive 0.163 discuss 0.163 customer 0.163 |
Ikizukuri (生き作り ), also known as ikezukuri (活け造り ), is the preparation of sashimi made from live seafood . The most popular sea animal used in ikizukuri is fish but octopus , shrimp , and lobster may also be used. [1] The practice is controversial owing to concerns about the animal's suffering, as it is still alive when served. [2] [3] [ dubious ] |
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| 2014 |
9929 characters 5 sections 3 paragraphs 2 images 22 internal links 4 external links |
ikizukuri 0.506 live 0.244 animal 0.201 assembled 0.198 ikezukuri 0.198 outlawed 0.198 suffering 0.198 tanks 0.198 活け造り 0.198 生き作り 0.198 sea 0.193 alive 0.169 customer 0.169 filleted 0.169 controversial 0.151 |
Ikizukuri (生き作り ), also known as ikezukuri (活け造り ), is the preparation of sashimi made from live seafood . The most popular sea animal used in ikizukuri is fish but octopus , shrimp , and lobster may also be used. [1] The practice is controversial owing to concerns about the animal's suffering, as it is still alive when served. [2] [3] |
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| 2013 |
9101 characters 5 sections 3 paragraphs 2 images 21 internal links 2 external links |
ikizukuri 0.505 live 0.244 animal 0.201 assembled 0.198 ikezukuri 0.198 outlawed 0.198 suffering 0.198 tanks 0.198 活け造り 0.198 生き作り 0.198 sea 0.193 alive 0.168 customer 0.168 filleted 0.168 controversial 0.151 |
Ikizukuri (生き作り ), also known as ikezukuri (活け造り ), is the preparation of sashimi made from live seafood . The most popular sea animal used in ikizukuri is fish but octopus , shrimp , and lobster may also be used. [1] The practice is controversial owing to concerns about the animal's suffering, as some people believe it is still alive when served. |
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| 2012 |
9017 characters 5 sections 3 paragraphs 2 images 20 internal links 2 external links |
ikizukuri 0.505 live 0.244 animal 0.201 assembled 0.197 ikezukuri 0.197 outlawed 0.197 suffering 0.197 tanks 0.197 活け造り 0.197 生き作り 0.197 sea 0.193 alive 0.168 customer 0.168 filleted 0.168 controversial 0.151 |
Ikizukuri (生き作り ), also known as ikezukuri (活け造り ), is the preparation of sashimi made from live seafood . The most popular sea animal used in ikizukuri is fish but octopus , shrimp , and lobster may also be used. [1] The practice is controversial owing to concerns about the animal's suffering, as it is consumed while still alive. |
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| 2011 |
8199 characters 3 sections 5 paragraphs 2 images 22 internal links 3 external links |
ikizukuri 0.558 animal 0.333 tank 0.262 sashimi 0.258 decoration 0.223 wedges 0.131 ikezukuri 0.131 活け造り 0.131 生き作り 0.131 saltwater 0.131 banned 0.131 sea 0.128 chef 0.123 alive 0.112 finger 0.112 |
In Japanese cuisine , ikizukuri or ikezukuri ( 生き作り/活け造り , “prepared alive”) is the preparation of sashimi from a live sea animal, such as fish , shrimp , and lobster . [1] |
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| 2010 |
8111 characters 3 sections 4 paragraphs 2 images 22 internal links 5 external links |
ikizukuri 0.612 animal 0.292 tank 0.288 sashimi 0.189 octopus 0.177 wedges 0.144 ikezukuri 0.144 活け造り 0.144 生き作り 0.144 chef 0.135 alive 0.122 decoration 0.122 finger 0.122 temporarily 0.122 customer 0.122 |
In Japanese cuisine , ikizukuri or ikezukuri ( 生き作り/活け造り , “prepared alive”) is the preparation of sashimi from a living sea animal such as fish, shrimp, lobster and octopus. [1] |
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| 2009 |
7816 characters 2 sections 4 paragraphs 3 images 26 internal links 1 external links |
ikizukuri 0.545 animal 0.325 tank 0.320 sashimi 0.210 octopus 0.197 wedges 0.160 ikezukuri 0.160 活け造り 0.160 生き作り 0.160 chef 0.150 alive 0.136 decoration 0.136 finger 0.136 customer 0.136 killing 0.136 |
In Japanese cuisine , ikizukuri or ikezukuri ( 生き作り/活け造り , “prepared alive”) is the preparation of sashimi from a living animal. |
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| 2008 |
6766 characters 2 sections 4 paragraphs 2 images 21 internal links 1 external links |
ikizukuri 0.584 animal 0.279 tank 0.274 sashimi 0.180 wedges 0.137 lang 0.137 error 0.137 supported 0.137 ikezukuri 0.137 活け造り 0.137 生き作り 0.137 behavior 0.137 octopuses 0.137 chef 0.129 alive 0.117 |
In Japanese cuisine , ikizukuri or ikezukuri ( 生き作り/活け造り , “prepared alive”) is the preparation of sashimi from a living animal. |
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| 2007 |
7422 characters 2 sections 4 paragraphs 2 images 22 internal links 1 external links |
ikizukuri 0.610 animal 0.303 tank 0.239 claim 0.183 controversial 0.183 sashimi 0.157 wedges 0.119 lang 0.119 undoubtedly 0.119 error 0.119 supported 0.119 societies 0.119 behavior 0.119 octopuses 0.119 chef 0.112 |
In Japanese cuisine , ikizukuri ( 活き造り , “prepared alive”) is the preparation of sashimi from a living animal. |
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| 2006 |
4213 characters 1 sections 3 paragraphs 0 images 19 internal links 2 external links |
ikizukuri 0.614 animal 0.305 tank 0.240 claim 0.184 intense 0.184 sashimi 0.158 regarded 0.128 wedges 0.120 undoubtedly 0.120 choosing 0.120 regard 0.120 生き作り 0.120 societies 0.120 banned 0.120 octopuses 0.120 |
In Japanese cuisine , ikizukuri ( 生き作り , lit. “prepared alive”) is the preparation of sashimi from a living source animal. |
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| 2005 |
2329 characters 1 sections 2 paragraphs 0 images 4 internal links 1 external links |
live 0.398 ikizukuri 0.275 freshly 0.212 sashimi 0.212 fish 0.189 animal 0.164 melts 0.161 tank 0.161 wedges 0.161 ordering 0.161 gently 0.161 eater 0.161 picks 0.161 saltwater 0.161 palatable 0.161 |
In Japanese cuisine , ikizukuri (生け作り, lit. "prepared alive") involves the preparation of a live fish or crustacean into sashimi , thus the eater is able to enjoy the freshly prepared flesh of the fish/crustacean off the live, writhing animal. Usually someone ordering ikizukuri picks the unfortunate victim from a saltwater tank of a Japanese restaurant. The skilled Japanese chef who has gone through numerous teachings and study in sashimi preparation then splits the live fish down the belly, deguts it by removing all internal organs except the beating heart, gently cuts the fresh meat on the fish's sides into thin bite-sized pieces, and for the finishing touch, adds lemon wedges, or perhaps a decoration of ginger or nori (seaweed). |