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鯉料理の技、食用鯉の調理(料理)方法/活造り
Ikizukuri is one of the unique cooking styles in Japanese cuisine, which serves very freshly sliced fish meat, including lobsters and octopuses, presented in a decorative fashion resembling their natural appearance.
Only a few restaurants entertain customers by specialising in this cooking style, letting them select an animal from a tank in the shop, demonstrating the preparation in front of the customers, and serving the finished dish.

The Ikizukuri of octopus doesn't present the animal as a whole, but with tentacles in thin slices.
In Japan, there's no custom to eat whole live octopuses.

Because lobster is an expensive foodstuff in Japan, its ikizukuri is normally served only in limited numbers of high-class Japanese restaurants and Japanese-style hotels.

Carp is also served as ikizukuri.
For carp dish menus, only carps specially grown in ponds to eat are used.
To prepare the carp ikizukuri, a fish is firstly hit on the head so as to prevent its struggling and wriggling during the preparation and so as to guarantee safe preparation.
Then, only the filleted fish is quickly removed and sliced in the order of the pictures shown here, with the shape of the other parts of the fish preserved. The leftovers (head, spine and bones, fins) are used as decoration to reproduce the form of the fish, which is the typical Japanese ikizukuri style to express the freshness of the dish.
The fillet removed in the previous stage is thinly sliced to make "arai", a kind of sashimi (see the cooking recipe of arai).
In the end, the dish is prepared by laying the fish leftovers in a decorative fashion on a layer of fine strips of daikon (Japanese white radish), called "tsuma", covering the bone parts with daikon strips again, and then placing the slices of the prepared fish meat (arai) on top.

We take orders for the carp ikizukuri mainly as a party menu in Japanese hotels.
In general, ikizukuri is not consumed at home.
Moreover, varicolored carps (usually seen in Japanese garden ponds and famous worldwide as "koi") are never eaten.

In Japan, since ikizukuri is not recognised as a cruel performance, there are no strong social protests.
We would like people in the world to understand the ikizukuri process well and respect it as a Japanese traditional cooking style every bit as much as sushi, tempura, sukiyaki, and so on.

Koshi Ujiie
Japanese chef (carp cuisine cook)
27 November 2007.
<Translator - y.terashima>

鯉の活造り(Carp-ikizukuri)
鯉の活造りについてはインターネットの世界では紹介していないと思い、このページを作りました。
日本人調理師(食用鯉専門調理師)が行う鯉の活造り、日本料理の技を動画でご覧ください。

Koshi Ujiie
Japanese chef (carp cuisine cook)
24 April 2010.
Carp-ikizukuri=鯉の活造り

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東北の食を見直そう!
地元にある食で、ココにしかない「温泉とコイ関係」を築いて行こう!


■私たちは「食用鯉=食用コイ」という食(命)を通じて、地域とともに販売を続けています。

1.食は生きるために必要なものであること。
1.食は楽しみのひとつであること。
1.食は心に深く残るものであること。

それぞれの土地には歴史があり、伝統もあり、食材もあります。自分が生まれた土地に住み、地域の人と関わりを持ち続け、祖父の代から続いている「鯉屋の暖簾」を大切に守り、鳴子に来れば「ここの鯉」と呼ばれる事を目指しております。
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伝統の技を守り、伝える郷土の鯉料理。私たちが住む日本の足元には「食用コイ」という身近な食材(伝統食)がある。

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