High Quality Content by WIKIPEDIA articles! In Japanese cuisine, ikizukuri or ikezukuri is the preparation of sashimi from a living sea animal such as fish, shrimp, lobster and octopus. Ikizukuri usually begins with the customer selecting from a tank in the restaurant, the animal they wish to eat. The chef, who is often a sashimi chef takes the animal out of the tank and filets and guts it, but without killing the animal, which is served on a plate, sliced, with the heart still beating. Other variants of ikizukuri involve temporarily returning a filleted fish to an aquarium, to swim around until recovered for a second course of soup. Ikizukuri of fish consists of thin, sheet-like slices or finger-sized pieces sometimes garnished with lemon wedges, a decoration of ginger, or nori. Squid and small octopus are usually wrapped around a chopstick and eaten whole. Ikizukuri is a controversial method of preparing food, both in Japan and elsewhere.

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