Otsukuri - Making

Japanese: お作り - おつくり
Otsukuri - Making

...A dish in which raw fish and shellfish are cut thinly or into small pieces and eaten with soy sauce or sake. It is also called tsukurimi or otsukuri, and is a representative item of Japanese cuisine. In the past, it was written as 指筋, 指味, 相味, し躬, and also called uchimi....

*Some of the terminology that refers to "Otsukuri" is listed below.

Source | Heibonsha World Encyclopedia 2nd Edition | Information

Japanese:

…生の魚貝類などを薄く,あるいは小さく切り,しょうゆ,煎酒(いりざけ)などをつけて食べる料理。作り身,お作りなどともいい,日本料理を代表する品目である。古く〈指身〉〈指味〉〈差味〉〈刺躬〉などと書き,〈打身(うちみ)〉とも呼んだ。…

※「お作り」について言及している用語解説の一部を掲載しています。

出典|株式会社平凡社世界大百科事典 第2版について | 情報

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