wife

Japanese: つま

Something that is added as a garnish to sashimi or vinegared dishes. It is divided into those that are placed under sashimi, such as shredded white radish or myoga ginger, and those that are placed in front, such as shiso, knotweed, and burdock, the former being called "ken" or "shikizuma," and the latter "tsuma." In the Edo period, it was common to call it "ken," and the word "tsuma" was rarely used, and even then it referred to the ingredients of the soup. In "Moritsada Manko" and other works it is called "somono," and it states, "Three or four kinds of Edo sashimi garnishes are added. They include thread-cut daikon, Japanese burdock, raw purple nori, raw fufu, and Hime-tade."

Source: Heibonsha World Encyclopedia, 2nd Edition Information

Japanese:

刺身や酢の物にあしらいとして添えるもの。しらがダイコンやミョウガのせん切りなど刺身の下に敷くものと，穂ジソ，タデ，ボウフウなど前盛りとしてあしらうものとに区分し，前者を〈けん〉または〈敷きづま〉，後者を〈つま〉と呼ぶことがある。江戸時代には〈けん〉と呼ぶのがふつうで，〈つま〉の用例は少なく，それも汁の実などをさしていた。《守貞漫稿》などは〈添物〉と呼び，〈江戸刺身添物三，四種ヲ加フ。糸切大根，同ウド，生紫海苔，生防風，姫蓼〉などとしている。

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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