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Odorigui
''Odorigui'' ( 踊り食い, literally "dancing eating") is a mode of seafood consumption in Japanese cuisine. ''Odorigui'' refers to the consumption of live seafood while it is still moving, or the consumption of moving animal parts. Animals usually consumed in odorigui style include octopus, squids, ice gobies, and other similar animals. Consumption of live seafood without remarkable movements, such as sea urchins, is usually not included in ''odorigui.'' Notable dishes * Katsu ika odori-don (活いか踊り丼) lit. "living squid dancing rice bowl". In this dish, a mostly-complete squid is used, and its muscles twitch and move vigorously when soy sauce is poured over the rice. See also * ''Ikizukuri'', the preparation of ''sashimi'' from living animals * '' Odori ebi'', shrimp eaten alive in Japanese cuisine * Drunken shrimp, shrimp sometimes eaten alive in Chinese cuisine * ''Sannakji'', octopus eaten alive in Korean cuisine * Yin Yang fish * Dojo nabe A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Odorigui
''Odorigui'' ( 踊り食い, literally "dancing eating") is a mode of seafood consumption in Japanese cuisine. ''Odorigui'' refers to the consumption of live seafood while it is still moving, or the consumption of moving animal parts. Animals usually consumed in odorigui style include octopus, squids, ice gobies, and other similar animals. Consumption of live seafood without remarkable movements, such as sea urchins, is usually not included in ''odorigui.'' Notable dishes * Katsu ika odori-don (活いか踊り丼) lit. "living squid dancing rice bowl". In this dish, a mostly-complete squid is used, and its muscles twitch and move vigorously when soy sauce is poured over the rice. See also * ''Ikizukuri'', the preparation of ''sashimi'' from living animals * '' Odori ebi'', shrimp eaten alive in Japanese cuisine * Drunken shrimp, shrimp sometimes eaten alive in Chinese cuisine * ''Sannakji'', octopus eaten alive in Korean cuisine * Yin Yang fish * Dojo nabe A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ikizukuri
, also known as , (roughly translated as "prepared alive") is the preparing of sashimi (raw fish) from live seafood. 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 still alive when served. Preparation and serving The restaurant may have one or several tanks of live sea animals for a customer to choose from. There are different styles in which a chef may serve the dish but the most common way is to serve it on a plate with the filleted meat assembled on top of the body. Ikizukiri fish may be prepared with only three knife cuts by the chef. They are usually presented with the head still whole so that customers are able to see the continuing gill movements. Legality Ikizukuri is outlawed in Australia and Germany. See also * Eating live seafood * Pain in fish * Pain in crustaceans * Odorigui, the consumption of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Katsu Ika Odori-don
''Katsu ika odori-don'' (活いか踊り丼, dancing squid rice bowl) is a Japanese dish consisting of a fresh squid atop either rice or noodles. Upon pouring soy sauce on the squid, it squirms ("dances") as the muscles react to the sodium in the sauce, in a similar manner to how frog legs twitch when being seasoned. The dish is commonly served with salmon eggs and other toppings. Preparation and serving Noodles or rice are cooked and placed in a bowl and topped with salmon eggs and other ingredients. Next, a live squid's head is removed, and its body placed on top of the dish. When served, the squid appears lifeless until soy sauce, or any other sodium-rich liquid, is applied. The sodium activates muscles which make the squid's arms wriggle momentarily. Occasionally, the movement is enough to escape the bowl. Afterward, the body is removed, sliced and placed on top of the dish. Origin The dish, based on the traditional Japanese dish "''ika-don''", was renamed to "''odori-don''" ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
:Category:Japanese Words And Phrases
{{Commons Words and phrases by language Words Words A word is a basic element of language that carries an objective or practical meaning, can be used on its own, and is uninterruptible. Despite the fact that language speakers often have an intuitive grasp of what a word is, there is no consen ... Words ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dojo Nabe
A is a hall or place for immersive learning or meditation. This is traditionally in the field of martial arts, but has been seen increasingly in other fields, such as meditation and software development. The term literally means "place of the Way" in Japanese. History The word ''dōjō'' originates from Buddhism. Initially, ''dōjō'' were adjunct to temples and were formal training places for any of the Japanese arts ending in "''-dō''", from the Chinese ''Tao'' (or ''Dao''), meaning "way" or "path". Sometimes meditation halls where Zen Buddhists practice '' zazen'' meditation were called ''dōjō''. The alternative term '' zen-do'' is more specific, and more widely used. European '' Sōtō Zen'' groups affiliated with the International Zen Association prefer to use ''dōjō'' instead of ''zendo'' to describe their meditation halls as did their founding master, Taisen Deshimaru. In Japan, any facility for physical training, including professional wrestling, may b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yin Yang Fish
Yin Yang fish (; also called ''dead-and-alive fish'') is a dish which consists of an oil-fried whole fish (usually carp) whose head remains alive even after its body has been cooked. During preparation, the fish is scaled and gutted before its body is dipped into frying oil that its head is protected from. The fish is then covered in sauce and served on a plate.(Traditional Chinese) A restaurant in Chiayi, Taiwan sparked outrage when it began serving the dish in 2007, with a city official and members of the public criticizing the cruelty of the dish. Following public outcry, the dish was subsequently removed from the menu. A video of a dish in 2009 was condemned by the People for the Ethical Treatment of Animals calling a video showcasing it "disgusting". See also * Cruelty to animals *Ikizukuri, live fish served as sashimi in Japanese cuisine *Drunken shrimp, shrimp sometimes eaten alive in Chinese cuisine Chinese cuisine encompasses the numerous cuisines originating f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Cuisine
Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural environment and different cultural trends. Korean cuisine is largely based on rice, vegetables, seafood and (at least in South Korea) meats. Dairy is largely absent from the traditional Korean diet. Traditional Korean meals are named for the number of side dishes (반찬; 飯饌; ''banchan'') that accompany steam-cooked short-grain rice. Kimchi is served at nearly every meal. Commonly used ingredients include sesame oil, ''doenjang'' (fermented bean paste), soy sauce, salt, garlic, ginger, ''gochugaru'' (pepper flakes), '' gochujang'' (fermented red chili paste) and napa cabbage. Ingredients and dishes vary by province. Many regional dishes have become national, and dishes that were once regional have proliferated in different variations ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sannakji
''San-nakji'' () is a variety of ''Hoe (food), hoe'' (raw dish) made with Octopus minor, long arm octopus (''Octopus minor''), a small octopus species called ''nakji'' in Korean and is sometimes translated into "baby octopus" due to its relatively small size compared to the Enteroctopus dofleini, giant octopus (''Enteroctopus dofleini''). The octopuses are most commonly killed before being cut into small pieces and served, with the nerve activity in the octopus' tentacles making the pieces move posthumously on the plate whilst served. The octopus' highly complex nervous system, with two-thirds of its neurons localised in the nerve cords of its arms, lets the octopus show a variety of reflex actions that persist even when they have no input from the brain. Less commonly, a live octopus is eaten whole. The dish is sprinkled with sesame oil and toasted sesame seeds. Eating Because the suction cups on the arm pieces are still active when the dish is served, special care should be t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Cuisine
Chinese cuisine encompasses the numerous cuisines originating from China, as well as overseas cuisines created by the Chinese diaspora. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many other cuisines in Asia and beyond, with modifications made to cater to local palates. Chinese food staples such as rice, soy sauce, noodles, tea, chili oil, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide. The preferences for seasoning and cooking techniques of Chinese provinces depend on differences in historical background and ethnic groups. Geographic features including mountains, rivers, forests, and deserts also have a strong effect on the local available ingredients, considering that the climate of China varies from tropical in the south to subarctic in the northeast. Imperial royal and noble preference also plays a role in the change of Chinese cuisine. Because of imperial expansion and trading, i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Drunken Shrimp
Drunken shrimp (), also known as drunken prawns, is a popular dish in parts of China based on freshwater shrimp that are sometimes eaten cooked or raw. The shrimp are immersed in liquor to make consumption easier. Different parts of China have different recipes for the dish. For example, the shrimp are sometimes soaked in alcohol and then cooked in boiling water rather than served live, and in other recipes cooked shrimp are marinated in alcohol after they are boiled. Another version is based on shrimp that are submerged in a bowl of rice wine. The rice wine forces the shrimp to expel their wastes. Once done, the shrimp are taken from the bowl, de-shelled and eaten alive. Consuming uncooked freshwater shrimps may be a serious health hazard due to the risk of paragonimiasis. See also *''Odori ebi'', the Japanese equivalent Notes Sources * ''Chinese Home-Style Cooking'', Foreign Languages Press Foreign Languages Press is a publishing house located in China. Based in Beij ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soy Sauce
Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or ''Aspergillus sojae'' molds. It is considered to contain a strong umami taste. Soy sauce in its current form was created about 2,200 years ago during the Western Han dynasty of ancient China, and it has spread throughout East and Southeast Asia where it is used in cooking and as a condiment. Use and storage Soy sauce can be added directly to food, and is used as a dip or salt flavor in cooking. It is often eaten with rice, noodles, and sushi or sashimi, or can also be mixed with ground wasabi for dipping. Bottles of soy sauce for salty seasoning of various foods are common on restaurant tables in many countries. Soy sauce can be stored at room temperature. History East Asia China Soy sauce (, ) is considered almost as old as soy p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
