The first time I ordered odori ebi, dancing shrimp, in a Japanese restaurant, I was not too sure what to expect. The order came as four pieces of sushi topped with prawn that whipped their tails like they were trying to swim away. This had not been the first time I had dealt with freshly caught seafood as people outside of Japan also enjoy live boiled lobster and freshly chucked oysters. However, Japanese cuisine takes it one step further when it serves sea urchins, octopus and sashimi fish so fresh they still move. In reality, this so-called live seafood is still moving only because it is is animated by reflexes. These dishes will disgust many foreign diners, yet, they are a real treat in Japan and are served only in the best restaurants. Why do people in Japan come to enjoy their seafood so fresh that it is still moves?