Dance of Odorigui ｜ 2025
wire, paper, rubber, wood, paint, monitor

On Himeshima, a small island in Oita Prefecture, kuruma shrimp (Japanese tiger prawn) farming is thriving. There, I ate freshly caught kuruma shrimp in a way known as “odorigui.” In Japan, eating seafood while it is still alive—alive enough to still be moving—is called “odorigui” (odori = “dance”; -gui = “eating”). You remove the head, peel off the shell, dip it in soy sauce, and eat it. It has a crisp, firm bite, and it was very good.
At the same time, Himeshima is also known for the Himeshima Bon odori, a local festival dance. The program ranges from traditional dances to newly created ones, and each year it draws large crowds of island residents and visitors alike. Here, the same word—“odori,” dance—is used for both a way of eating and a festival. On Himeshima, it felt as if both people and kuruma shrimp are always dancing.















Exhibition｜Kunisaki Art & Culture Festival 2025
Dance performer｜Nobuaki Yamada
Video assistant｜Mari Oasa
Photo｜Ray Thoma