They say fresh is best. Well, it doesn't get any fresher than this...
IKIZUKURI is live sashimi. Not a typo. "Live", as in "not yet dead". Usually fish, however squid, shrimp or an unfortunate octopus may also find itself plucked from a tank, sliced, quartered and served "reassembled" to waiting guests. Usually the Chef is careful to leave the organs and internal structure intact. The body is filleted, quivering, and ready to be devoured even as the heart beats on...
Red snapper ikizukuri. After, the head, bones and skin are used as well
To many this may seem barbaric and certainly some Japanese are also uncomfortable with "ikizukuri". Not something you'll see on the menu at the next PETA fundraiser to be sure. The goal from the Chef's point of view is to present the sashimi as fresh as possible. In a strange way, it's perhaps an attempt to show the ingredient/creature respect by serving it as delicious (fresh) as possible. The ultimate sacrifice made for the greater culinary good?
Squid, shrimp and lobster are also served in ths manner
Often the head, bones and other parts of the fish are simmered or used to make a hot pot. So rarely is anything wasted. Even the skin and fins may be toasted and eaten.
A Snapper's simmered (and now very dead) head
Eating the living is not unique to Japan. "Yin/Yang Fish" is now banned in Taiwan but still popular in mainland China. A live fish is deep fried from the head down and served immediately. The "live head" shows how very fresh the fish is. Personally, I'm ok taking the Chef's word for it....
"Drunken shrimp" are another Chinese delicay. Large prawns are soused in liquor before being consumed. Being drunk is said to make them more amenble to being eaten...
In Korea, "Sannakji" involves consuming the tentacles of live chopped octopus. Its food that "sticks to your ribs"...and your chopsticks....and everything else. Every year several people choke to death eating the dish. Even baby octopus don't go down (your throat) without a fight...
A Snapper's simmered (and now very dead) head
Eating the living is not unique to Japan. "Yin/Yang Fish" is now banned in Taiwan but still popular in mainland China. A live fish is deep fried from the head down and served immediately. The "live head" shows how very fresh the fish is. Personally, I'm ok taking the Chef's word for it....
"Drunken shrimp" are another Chinese delicay. Large prawns are soused in liquor before being consumed. Being drunk is said to make them more amenble to being eaten...
In Korea, "Sannakji" involves consuming the tentacles of live chopped octopus. Its food that "sticks to your ribs"...and your chopsticks....and everything else. Every year several people choke to death eating the dish. Even baby octopus don't go down (your throat) without a fight...
Are the above examples of "extreme freshness" too much for Canadian diners? Possibly. However we still slurp back live oysters by the plate full at restaurants from coast to coast to coast....
Sanbiki is not looking to incorporate "ikizukuri" onto our menu anytime soon! But our guests are often interested in learning more about Japanese cusine and culture. We've got many cook books, Japanese magazines and kids books available at the restaurant for you to read. And we are always eager for more topics to research and blog about!
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ReplyDeleteI don't care what people eat but the concept of what is cruel and what is not is pretty universal. This IKIZUKURI and YING/YANG thing is just beyond cruel. If Karma is true, they are probably eating their own ancestors alive at the table...
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