Fresh cultivation - pond making
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Also called "ikidukuri." Also written as "ikadukuri." A method of preparing sashimi. Live carp, sea bream, spiny lobster, etc. are sliced or cut into strips, leaving the head and tail intact, and presented as they were in their original form, with garnishes. They are cooked quickly and served while the head and tail are still alive and moving. → Related article Sashimi Raw food [Ikizukuri]Source : Heibonsha Encyclopedia About MyPedia Information |
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〈いきづくり〉とも。〈活作り〉とも書く。刺身の一手法。生きたままのコイ，タイ，イセエビなどを頭や尾をそのままにし，身だけをそぎ切りまたは糸切りにして，もとの姿のように盛りつけ，つまを添える。手早く料理し頭や尾が生きて動いているうちに供する。 →関連項目刺身 生作り【いきづくり】出典 株式会社平凡社百科事典マイペディアについて 情報 |
>>: Hyriopsis schlegelii (= Sinohyriopsis schlegelii) - Hyriopsis schlegelii (English spelling)
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