Hitting - Uchimi

Japanese: 打身 - うちみ

〘noun〙① A culinary term. (i) Sashimi. Especially the left side of a carp or sea bream. ※Sezokoritayoshu (early-mid 13th century) "The first serving is jellyfish and uchiahabi, then uchimi" (ii) Three servings of raw fish meat. Or the second serving. ※Bukechomikojitsu (1535) "Even in three or five servings, the bruises do not affect the sushi."② A wound in the subcutaneous tissue caused by an external force such as a bruise. Bruise. ※Joruri Tenjinki (1714) 3 "When it fell, it fell, and the place was the gourd sake on the beach, and the medicine for the bruises was made." [Etymology]① originally meant the left half of a fish when it was filleted. Regarding the origin of the word, one theory is that it is a name derived from the line in the Kyogen play "Sashimi Chocho" (Basso Chocho), which refers to the process of cutting fish meat and smashing it on a cutting board to prepare it. Gradually, it became a general term for raw fish meat used in the Shiki Sankon ceremony, and further came to mean the second meal in the Shiki Sankon ceremony. However, as "sashimi" became more common, it came to be used almost synonymously with "sashimi" by the end of the Muromachi period, and "uchimi" eventually fell out of use.

Source: The Selected Edition of the Japanese Language Dictionary About the Selected Edition of the Japanese Language Dictionary Information

Japanese:

〘名〙① 料理用語。(イ) さしみ。特に鯉または鯛の左側の身。※世俗立要集（１３Ｃ前‐中か）「初めの一献、くらげ・うちあはびにて、次、うちみ」(ロ) 式三献の生魚肉。または、二の膳。※武家調味故実（1535）「三本立五本立にも打身はすしほをばそへず」② 打撲のような外力によって皮下組織にできた傷。打撲傷。※浄瑠璃・天神記（1714）三「ころころころとんと落つれば〈略〉所は浜辺の瓢箪(へうたん)酒、幸打身の薬成」[語誌]①は、元来、魚を三枚におろしたときの左半身(はんみ)を意味した。語源について、狂言の「鱸庖丁」の台詞から、魚肉を切ってはまな板に打ちつけて製するための称とする説がある。次第に式三献の際の生魚肉の総称となり、さらに、式三献における二の膳をも意味するようになった。しかし「さしみ」が一般化すると、室町末期にはほぼ「さしみ」と同義で使われるようになり、「うちみ」はやがて廃れた。

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