Japan
ikizukuri
A Japanese preparation of sashimi using live seafood, most often fish but also octopus, shrimp, or lobster. The animal may seem alive when served, a practice criticized for concerns about its suffering.
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About this dish
In this Japanese culinary technique, the most popular sea animal used is fish, but octopus, shrimp, and lobster may also be used. The practice is controversial owing to concerns about the animal's suffering, as it is seemingly alive when served.