Creating a life - Creating a life

...It is a type of sashimi, also called "ikidukuri" or "live sashimi." It is mainly made with carp, sea bream, and spiny lobster, and even if the fish is still alive and the innards are removed and the fish is filleted, the head, tail, and skin are not cut off, but the meat is cut off, and the fish is cut into sashimi and presented in the original form. It can also be made thin and washed. This cooking method is intended to show off the freshness of the shrimp by allowing the head, tail, or legs to move even after it is served. [Hiroshi Fukuda]...

*Some of the terminology that refers to "living" is listed below.

Source | Heibonsha World Encyclopedia 2nd Edition | Information

…刺身の一種で，〈いきづくり〉ともいい，〈活作り〉とも書く。おもにコイ，タイ，イセエビなどでつくるが，生きたまま内臓をとり，三枚におろすにも，頭，尾，および皮は切り離さずに肉を切り取り，これを刺身に包丁して，もとの姿のように盛り付ける。薄くつくって洗いにすることもある。供された後も，頭や尾，あるいはエビの脚が動き，鮮度のよさを誇示しようという調理法である。【福田 浩】…

※「生（活）作り」について言及している用語解説の一部を掲載しています。

出典｜株式会社平凡社世界大百科事典 第２版について | 情報