Preparation of the Japanese seafood delicacy, live lobster sashimi. The chef cuts up the live lobster, re-assembles it artfully, and delivers it to the table while it is still moving. The dish is known as odori-gui in Japanese, from the words "to dance" and "to eat"; also as Iketsukuri, from the words "alive" and "to make". RECIPE AVAILABLE..
© Michael Freeman.
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TEA HORSE ROAD
FOOD & DRINK