Ikizukuri

Ikizukuri, also known as ikezukuri, is a distinctive and controversial Japanese culinary technique in which sashimi is prepared from live seafood—typically fish, but occasionally octopus, shrimp, or lobster. The hallmark of ikizukuri is that the seafood is served while it is still alive, igniting debates about animal cruelty.

Upon entering a restaurant that offers ikizukuri, patrons will often notice tanks filled with live sea creatures. Diners can select their desired catch directly from these tanks. The chef then meticulously prepares the sashimi, positioning the filleted meat back on the animal's body, with minimal incisions to maintain the seafood's natural appearance. In some instances, the head remains intact, and one might even observe the gills moving.

This practice has triggered considerable concerns regarding animal welfare. Ikizukuri is, in fact, prohibited in countries such as Australia and Germany due to these ethical issues. Efforts to terminate this practice have included a petition on Change.org urging Japanese authorities to cease serving live sushi. This petition has garnered over 67,000 signatures, reflecting a growing awareness and opposition to the practice.