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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. [1]
At port towns where the caught squid are brought ashore, the freshly caught squid are semi-translucent, [2] have excellent texture, and are "marvelously sweet, especially the morning-caught squid shipped alive". [2] In Japan, the abundantly caught surume ika or Japanese flying squid, available from early summer onwards, is used to make this dish.
Ikameshi is prepared by removing tentacles from and gutting the squid, which is then stuffed with washed rice and cooked in dashi. Toothpicks and other such items may be used to keep the rice in place. The rice itself is usually a blend of both glutinous and non-glutinous rice. [2]
For starters, "sushi" comes from a Japanese word that means "sour rice." In Japan, it's very simple and doesn't contain too many fancy ingredients beyond the fish, but Western-style sushi can have ...
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Japan Ikizukuri: Ikizukuri, lit. "prepared alive", also called Ikezukuri is the preparation of sashimi made from live seafood. Fish such as tuna, mackerel, bream and salmon is usually used, but sometimes inkfish like octopus or shellfish like shrimp and lobster are used instead. [4]
Odorigui of ice gobies in Japan in April 2013. 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. [1]
Japanese radish: among many varieties of vegetables eaten fresh, it is said that the flavor stands out when tasted within a couple of hours after harvesting, and called sashimi vegetables instead of very fresh salad. [19] Konnyaku: cut into short thin strips resembling puffer fish meat, thus called yama fugu (mountain puffer fish) in some ...