William Dalrymple (historian)

Dojo nabe (Japanese: 泥鰌鍋 or ドジョウ鍋; dojō nabe) is a Japanese nabemono dish.^[1] To prepare the dish, pond loaches are cooked in a hot pot. The freshwater fishes are either killed ahead of cooking or are first soaked in cold sake and then cooked alive.^{[citation needed]}

• Chueo-tang, Korean pond loach soup
• Ikizukuri, the preparation of sashimi from living animals
• Odori ebi, shrimp eaten alive in Japanese cuisine
• Drunken shrimp, shrimp eaten alive in Chinese cuisine
• Sannakji, octopus eaten alive in Korean cuisine
• Yin Yang fish, partially deep-fried fish eaten alive in mainland China and Taiwanese cuisine
• Odorigui

• ドジョウ鍋 – YouTube