...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 |
…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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