刺身: 156 Terms and Phrases

• 刺身
• sashimi (raw sliced fish, shellfish or crustaceans)
• sashimi (fresh slices of raw fish)

• 刺身前史
• Prehistory

• 刺身の妻
• sashimi garnish
• something of no significance
• something that can easily be done without

• 刺身包丁
• sashimi knife
• Sashimi bocho

• 刺身庖丁
• sashimi knife

• 刺身の種類
• Types of Sashimi

• 刺身の歴史
• History

• 刺身の登場
• The Evolution of Sashimi

• 刺身のつま
• sashimi garnish
• something of no significance
• something that can easily be done without
• playing second fiddle

• 打ち身と刺身
• Uchimi and Sashimi

• 刺身の盛り合わせ
• plate of assorted sashimi

• 魚介類以外の刺身
• Non-seafood Sashimi

• 向付 ・・・ 刺身
• Mukozuke: sashimi

• 馬刺し 馬肉の刺身。
• Ba-sashi: sashimi of horse meat

• 海外の刺身に似た料理
• Sashimi-Like Dishes Around the World

• 刺身の一種でもある。
• It is also a type of sashimi (slices of fresh raw seafood).

• 刺身、寿司などに向く。
• It is suitable for Sashimi or Sushi.

• 「おつくり」 - 刺身
• otsukuri: sashimi (sliced raw fish)

• 私は刺身が大嫌いです。
• I can't stand raw fish.

• づけ 刺身の出汁醤油漬け。
• Zuke: sashimi soaked in soup stock and soy sauce

• 見た目は刺身に近く、白い。
• It looks like sashimi (fresh slices of raw fish), and is whitish.

• はりはり鍋や刺身で食べる。
• Eaten as the harihari nabe or as sashimi.

• 刺身やステーキに用いられる。
• Used as sashimi or steak.

• 世界の料理に取り込まれる刺身
• Dishes Around the World Incorporating Sashimi

• その他（サケの刺身をのせる）
• Others (fresh slices of raw salmon are placed on top)

• 第11章：指身（刺身）：27種
• Chapter 11: Sashimi (Fresh slices of raw fish): 27 kinds

• フェには刺身状の料理が含まれる。
• Fue includes the dishes like sashimi.

• ふぐ刺しはフグの身の刺身のこと。
• Fugu Sashimi is sashimi (sliced raw fish) of pufferfish meat.

• 私は日本に来て初めて刺身を食べた。
• It was not until I came to Japan that I ate sashimi.

• ”あえ”とはあえもの、刺身の意味）。
• 'Ae' means an aemono or sashimi.

• 刺身とよく似た料理に「打ち身」がある。
• Uchimi' is very similar dish to sashimi.

• 刺身につけたり、照焼きのタレなどに向く。
• It is suitable for the soy-sauce for Sashimi (raw fish), or sauce for cooking teriyaki (grilled meat or fish marinated in sweetened soy-sauce).

• そのほか、鯨肉なども刺身として知られた。
• Whale meat has also been served as sashimi.

• またルイベに似た凍った薄切りの刺身もある。
• They also have a frozen sashimi dish similar to ruibe.

• 新鮮なものであれば刺身で食べることもできる。
• Fresh ones can be enjoyed as sashimi (fresh slices of raw fish) as well.

• 刺身のほか、後述の「コロ」や「塩鯨」にする。
• Eaten as sashimi, or as 'Koro' or 'salted whale meat' described later.

• たたき 直火で表面を軽く焼いて切り分けた刺身。
• Tataki: the sashimi in which the surface of raw fish or animal meat is grilled slightly, with the meat sliced for eating

• 生のまま薄く切って刺身として食べることもある。
• Raw konnyaku is sometimes sliced thinly to serve as sashimi.

• 大韓民国では刺身のことを「フェ（膾）」という。
• In South Korea, sashimi is called 'hoe' (the same character as 'namasu').

• 洗い（洗膾、洗魚 あらい）は刺身の一種である。
• 'Arai' is a kind of 'sashimi,' fresh slices of raw fish.

• 刺身などの料理の妻や飾りなどによく使われている。
• It is often used as a garnish or decoration for dishes such as sashimi.

• この伝統的な「なます」が発展したものが刺身である。
• Sashimi developed from that traditional 'namasu' dishes.

• 供される料理は刺身、鯉濃（こいこく）、焼き魚など。
• Among the dishes offered were sashimi, koikoku (carp miso soup) and grilled fish.

• 刺身、水貝、酒蒸し、ステーキ、粥などに調理される。
• It is used in a variety of ways, being made into sashimi, mizugai (sliced sea-ear served in cold water), sake steamed sea-ear, steak and rice gruel.

• 刺身 魚など、動物の肉を生のまま食べる料理法の総称。
• Sashimi: the name for all dishes where raw fish or animal meat is served for eating

• つまは、刺身料理に用いられるつけあわせのことである。
• Tsuma is a garnish used for sashimi dish.

• 鯨カツや竜田揚げのほか、現在では刺身にも多く用いる。
• This is used for whale meat cutlet and tatsuta age, the meat is also eaten as sashimi nowadays.

• ハワイには「ポケ（ポキ）」と呼ばれる刺身料理がある。
• A sashimi dish called 'poke' is served in Hawaii.

• また、日本と同様に刺身に「つけ・かけ」用途でも用いる。
• It is used for sashimi for dipping or putting as in Japan.

• 特に酒も提供する店で、刺身の状態で提供する場合もある。
• Especially in restaurants which serve sake, sushis are sometimes served in the state of sashimi.

• 海外では寿司および刺身、蕎麦、天ぷらなどがよく知られる。
• Overseas, sushi, sashimi (fresh slices of raw fish), soba (buckwheat noodles), and tenpura (a Japanese deep-fried dish) are well-known.

• 昆布しょうゆ、刺身しょうゆ、だししょうゆ、土佐しょうゆ等
• Konbu kelp soy-sauce, sashimi soy-sauce, seasoning soy-sauce, Tosa soy-sauce, etc.

• 料理としての刺身は、江戸時代に江戸の地で一気に花開いた。
• The popularity of sashimi grew rapidly in the Edo area of the Edo period.

• 地元では鍋料理や味噌汁、刺身などの薬味として用いられる。
• In Kyushu it's used as a condiment for a one-pot dish cooked at the table as well as miso soup, sashimi (fresh slices of raw fish), etc.

• 青紫蘇葉や花を香味野菜として刺身のつまや天ぷらなどにする。
• Ao-jiso's leaves or flowers are used as flavorful herbs, cooked in tempura or eaten with sushi.

• 例えば、カツオの刺身の脂が乗った部分はトロカツオと呼ばれる。
• For example, fatty bonito sashimi is called 'Toro bonito.'

• 南西諸島でよく食べられるが、刺身と並んで唐揚げの人気が高い。
• The people of the Nansei islands region regularly eat gurukun, and fried gurukun is popularly eaten with sashimi.

• このため普通の刺身では弾力がありすぎて噛み切ることが難しい。
• Because of this, it becomes too chewy and hard to eat when it is cut as thick as ordinary sashimi.

• ヨーロッパでは冷凍の刺身も簡単に購入できるようになっている。
• It is now easy to obtain frozen sashimi in Europe.

• 生でも血液を完全に抜いて酢でしめれば刺身で食べることもできる。
• It can also be eaten raw as a sashimi if the blood is completely drained and if the flesh is marinated in vinegar.

• 料理では刺身、寿司、酢だこ、煮だこ、おでんの具材に用いられる。
• In terms of cooking, it is used as an ingredient for sashimi, sushi, vinegared octopus, boiled octopus, and oden (a Japanese dish containing all kinds of ingredients cooked in a special broth of soy sauce, sugar, sake, etc.).

• こうする事で傷みが早い刺身が、数日持つすることが知られている。
• It is known that this method enables sashimi, which spoils rapidly, to keep its freshness for a couple of days.

• 20世紀には、刺身は各国の料理にも取り入れられることとなった。
• In the twentieth century, sashimi became incorporated into the cuisines of countries around the world.

• 北海道では、湯通しした若い昆布を刺身昆布として食べる習慣がある。
• There is a custom in Hokkaido of eating parboiled young kelp as sashimi.

• 仕切りのそれぞれに刺身、焼き物、煮物、飯などを見栄え良く配置する。
• Sashimi (sliced raw fish), grilled food, boiled food, rice, etc. are arranged into separate compartments within the meal box to be visually appealing.

• また、領民に対して食中毒を気にしカツオを刺身で食べることを禁じた。
• He prohibited his people from eating raw bonito because of the danger of food poisoning.

• 黒鯛の料理方法．刺し身、黒鯛は何といっても刺身が一番おいしいです。
• How to prepare black porgy: Sashimi, Whatever anybody says sashimi is the tastiest.

• 料理の添え物として用いられる代表的な「刺身のつま」も同じ意味をもつ。
• The 'Tsuma of sashimi (sliced raw fish),' a typical appendage to a dish, is provided with the same meaning.

• 「さしみ醤油」は、特に脂が多い刺身への「のり」が良いという特徴がある。
• The 'sashimi soy-sauce' has a feature of particular 'fitness' for fatty Sashimi.

• 特有の香りと辛味を持ち、香辛料として薬味や刺身のつまなどに用いられる。
• It has a unique aroma and an acrid taste, so it is used for spice and garnishing served with raw fish as condiment.

• 会席料理の献立は、一汁三菜（吸い物・刺身・焼き物・煮物）が基本である。
• The basic menu of kaiseki ryori consists of three dishes with soup (usually Japanese broth, together with sashimi or slices of raw fish, grilled and boiled foods).

• 新鮮な牛肉や馬肉は刺身で生食されるほか、鶏肉では笹身がよく用いられる。
• Other than fresh beef and horsemeat, sashimi is also made using chicken breast meat.

• 刺身は、その鮮度のよい食材そのものの味を最大限に利用した料理とも言われる。
• Sashimi is said to best exploit the flavor of fresh ingredients.

• また江戸時代には、三菜を刺身（向付）、煮物椀、焼き物とする形式が確立する。
• Also, in the Edo period, it became established that the three dishes should consist of sashimi, or mukozuke (a dish placed on the far side of the rice and soup), nimonowan (a bowl of boiled food) and yakimono (grilled or broiled fish or meat).

• 昆布は刺身からの水分を吸って柔らかくなっており、もちろんこちらも食べられる。
• The konbu, being tender due to absorbed liquid from the sashimi, can also be eaten, as a matter of course.

• えんがわ（縁側、エンガワ）とは、魚の部位の通称で、刺身や寿司のネタのひとつ。
• 'Engawa' is a part of fish meat and one of the toppings of sashimi or sushi.

• 刺身（さしみ）も並んでるが、厚くって鮪（まぐろ）の切り身を生で食うと同じ事だ。
• The sliced tunny was there, but not having been sliced fine, passed the throat like so many pieces of chopped raw tunny.

• 刺身を生の魚の切り身とすると、日本以外でも伝統的に食べている地域、民族はある。
• Many regions and tribes around the world have traditionally eaten raw fish similar to Japanese sashimi.

• 切り身はさらに切り込みを入れる場合もあり、刺身やたたきと同様醤油をかけ食べる。
• The slices, with further cuts sometimes made through the skin, are eaten with soy sauce, as are sashimi (sliced raw fish) or tataki (seared outside fish).

• 匂い消しのために、刺身や寿司に添えられるほか、蕎麦やうどん、茶漬けにも使われる。
• Used on sashimi and sushi to erase their odors, and used for soba, udon and chazuke (boiled rice with tea poured over it) as well.

• また、派生としてサケの刺身または鮭フレークとイクラをのせたものを指すこともある。
• Also, as it is a derivative of oyakodon, the term is sometimes used to refer to a dish with raw salmon or salmon flake and salmon caviar.

• このため、切り身が透けて見えるほどの「薄作り」で身を細く包丁で引いて刺身にする。
• To solve this, pufferfish meat is cut with a knife into such thin slices that people can see through them and this slicing is called 'usuzukuri' (literally, thin slicing).

• また、近年は急速冷凍の技術が発達したことにより「刺身」として供されることも多い。
• As quick freezing technology has been developed in recent years, whale meat is often served as 'sashimi' (fresh slices of raw meat).

• それに対し、領民がかつおの表面のみをあぶって刺身ではないと言い食すようになった。
• His people roasted the surface, and claimed that it was not raw in order to eat bonito.

• 東海地方では、濃口は一般用途、淡口は煮物や吸い物、たまり醤油は刺身、と使い分ける。
• In the Tokai region, separate soy-sauces are used for different purposes; koikuchi soy-sauce is for general purpose, usukuchi soy-sauce is used for boil food and soup, tamari soy-sauce is used for sashimi.

• シーフード・レストランが寿司や刺身をメニューに入れるケースも見られるようになった。
• Similarly, some seafood restaurants have listed sushi and sashimi (fresh slices of raw fish) on the menu.

• 公的な基準はないため、同じ「刺身しょうゆ」でもメーカーごとに風合いは異なっている。
• There is no public standard, and therefore one 'sashimi soy-sauce' of one manufacturer may differ in taste from that with the same name of another manufacturer.

• 鶏刺し（とりさし）とは、鶏肉の刺身で、九州の南部地方の鹿児島県や宮崎県で好まれる。
• Torisashi is chicken sashimi, or raw chicken meat, which is popular in the southern part of Kyushu region such as Kagoshima and Miyazaki Prefectures.

• ブリやサス（カジキ）が一般的だが、鯛、イカ、甘エビ他、ほとんどの刺身に応用できる。
• Konbushime is usually made with yellowtails and marlins, though it may also be applied to most sashimi including sea breams, squids and deep-water shrimps.

• 刺身に代表される「生」の食文化圏である日本では、新鮮であることが抜きん出て好まれる。
• In Japan where 'nama' (raw or fresh) represented by sashimi is favored, freshness is especially favored.

• 醤油のような強い個性を持たず素材の風味を生かすので、白身魚や貝類の刺身に相性がよい。
• As it does not have a strong taste like soy sauce and makes good use of the flavors of its ingredients, it goes well with sashimi (fresh slices of raw fish) made from white fish and shellfish.

• また、ワサビ等のように抗菌作用のあるものは刺身のいたむのを防ぐ役割があるものもある。
• Furthermore, those with anti-microbial effects such as wasabi, serve to prevent sashimi from spoiling.

• 中国福建省の清流県や寧化県には客家が住んでいるが、ソウギョの刺身を食べる伝統がある。
• The Hakka people living in Qingliu County and Ninghua County of Fujian Province in China have a tradition of eating grass carp sashimi.

• 刺身をコンブで挟んで冷蔵庫で1晩程度置いたもので、刺身と同様わさび醤油につけて食べる。
• It is made by sandwiching sashimi (fresh slices of raw fish) between pieces of konbu (kelp) and letting it stand overnight in the refrigerator, and is served with wasabi joyu (soy sauce mixed with wasabi paste).

• 関西ではヒラメの刺身を数時間昆布に挟んで味を移す調理法もあり、同様に昆布〆めと呼ばれる。
• In the Kansai region, raw flatfish is sandwiched between pieces of konbu for a few days to transfer its flavor to the fish, which is called konbushime as well.

• 地下茎をすりおろしたものは、日本料理の薬味として寿司・刺身・茶漬け・蕎麦などに使用される。
• The underground root of wasabi is used, after grating, as a seasoning for sushi, sashimi (sliced raw fish), chazuke (boiled rice with tea) and soba.

• しかし、刺身という料理の性質上充分な加熱処理を施さないので食中毒が多数発生する傾向がある。
• However, since chicken meat is undercooked due to the nature of dish such as sashimi, there is a tendency among many people who eat torisashi to get food poisoning.

• 鯛の刺身を飯に載せ、特製のタレと生卵、ゴマやネギなどの薬味を混ぜたものをかけて食べるもの。
• Tai sashimi (raw sea bream) on top of rice is eaten with a special sauce, mixed with raw egg and spices such as sesames and onions.

• 他に刺身のイカを千切りにしたイカソウメンやヤマノイモをソウメン風に仕立てたものなどもある。
• There are also squid somen or shredded raw squid and somen-like yam.

• 握り飯の上に卵焼き、アワビ、マグロの刺身、エビのそぼろ、小鯛、こはだ、白魚、タコなどが普通。
• Rice balls are usually topped with rolled eggs, abalone, fatty tuna, seasoned shrimp powder, small sea bream, spotted shad, ice fish and octopus.

• 日本が統治を行った台湾では、地元の海産物を使った刺身を食べる習慣が台湾人にも徐々に広まった。
• While Taiwan was under Japanese rule, the practice of eating sashimi made from local fish gradually spread throughout the population.

• また、熟さない実を付けた「穂じそ」花が開き掛けの「花穂じそ」も刺身のつまに用いることがある。
• Also, 'ho-jiso' immature fruit, or buds 'hana-jiso' are used to garnish sashimi.

• ふぐの調理免許を取得せずに刺身にする、川魚、一部の貝類を刺身にするなどは事故が発生しやすい。
• Incidents are likely to occur when fugu (pufferfish) sashimi is prepared by a person that isn't licensed to do so, or when sashimi is made from freshwater fish and certain shellfish.

• 火であぶり、刺身状態にした鰹に、タレをたたくようにし、タレを馴染ませたことが「たたき」の由来。
• The word 'tataki' originates from patting sauce onto the bonito that has been seared and prepared like sashimi.

• また、四条流では刺身に添えるわさびと塩は接して並べる、酢も添えるべき……など興味深い記述も多い。
• The book also contains many interesting descriptions, one such passage describes Japanese horseradish (wasabi) and salt having to be arranged side by side to accompany sliced raw fish, and vinegar also being a necessity when serving in the Shijo School, and so on.

• また繊維質であるため肉質は弾力が強く、普通の刺身の厚さに切ると、一般の人では噛み切ることに苦労する。
• As pufferfish meat is fibrous and elastic, when it is sliced as thick as ordinary sashimi, people have difficulty chewing it.

• 魚屋などで加工された物が刺身と同様にパックで販売されているほか、余った刺身を使って家庭でも作られる。
• It is available at fish dealers where it is processed and sold in packs like sashimi, while it is also made using leftover sashimi at home.

• ふぐ刺しの盛り方として、大きい円形の皿に刺身を平たく、円盤状に満遍なく盛り付ける、「べた盛り」が一般的。
• The common display of fugu sashimi is 'beta mori' in which the fish meat slices are dished up evenly in a circle on a large round plate.

• 水気を切って刺身包丁で厚さ1cm程度の切り重ねにし、大皿に盛って上から薬味とタレをたっぷりかけて供する。
• After being dried with paper, they are sliced into about 1 cm pieces with a sashimi knife, stacked on a big plate and served with sufficient amount of condiments and sauce on top.

• 鯨肉の名称ごとに価格決定されて、刺身用などの鮮肉のほか、ベーコンや大和煮缶詰などの加工原料として流通する。
• The price of whale meat is determined for each category of whale meat for which a name is given, and in addition to whale meat for sashimi, the meat is distributed as a material for whale bacon and canned yamatoni (whale meat cooked in soy sauce).

• このため刺身を食す際、ワサビは少量だけ刺身の上に載せ、醤油に漬からないよう食べるのが通とされることもある。
• Therefore, it is said that a person who eats sashimi topped with a small quantity of wasabi not soaked in soy sauce is an expert.

• 日本では、引き上げた湯葉を生湯葉（または引き上げ湯葉）と呼び、料理の材料にする他、刺身と同様にそのまま食べる。
• In Japan, they call yuba lifted from boiling soy milk fresh yuba (or hikiage – lifted - yuba) and, aside from using it as an ingredient for cooking, eat it as is without cooking, which is referred to as 'yuba sashimi.'

• 『鈴鹿家記』応永6年（1399年）6月10日の記事に「指身 鯉イリ酒ワサビ」とあるのが刺身の文献上の初出である。
• An entry in 'Suzukake-ki' (Journal of the Suzuka family) for the article of July 21, 1399, 'sashimi, carp, irizake (a mixture of sake and pickled plum used as a sauce), wasabi horse radish' is the first written reference to sashimi.

• 西日本では、濃口を刺身用（たまり醤油も使われる）、淡口を煮物や吸い物用など、使い分けは東海地方とさほど変わらない。
• In western Japan, koikuchi soy-sauce is used for sashimi (tamari soy-sauce is also used for it), and usukuchi soy-sauce is used for boiled food and soup; the way of using separate soy-sauces is similar to that of the Tokai region.

• 鮭を煮ることなしに、刺身のまま白いご飯の上にのせ、イクラを添えた場合は「鮭いくら丼」「サケ親子丼」などと呼ばれる。
• If, instead of cooked salmon, fresh slices of raw salmon are placed on top of white rice along with salmon roe, then the dish is called 'sake ikura don' (salmon rice bowl with salmon roe) or 'sake oyako don' ('oyako' meaning parent and child; the salmon being the 'parent' and the roe being the 'child').

• 近代に入ると、流通の発達や冷蔵設備の普及、冷凍技術の発達に伴い、日本全国津々浦々で新鮮な刺身が食べられるようになった。
• As distribution networks has been grown, the use of refrigerator has been widespread, and the freezing technology has been developed in modern times, fresh sashimi became available for people throughout Japan.

• このため、魚介類等の刺身を始めとして旬の山菜を生のままでも清潔に調理することができ、生食する料理が少なからず存在する。
• For this reason, not only sashimi of seafood but also fresh wild plants can be treated cleanly, and there are quite a number of dishes of raw food.

• 握り寿司用のネタ（魚介類の刺身など）を中心にさまざまな具を飾り乗せして並べたもの寿司飯の上に具を飾り乗せするちらし寿司。
• This type of chirashizushi is decoratively topped with nigirizushi's main ingredients (seafood slices, etc) in the center and various other ingredients on cooked rice flavored with slightly sweetened vinegar.

• 昆布に水分を吸われて身が締まり、昆布の旨味（グルタミン酸等）が刺身に移ることで、元の刺身とはまた違った深い味わいとなる。
• The sashimi becomes firm with its fluid absorbed by the konbu, and gets a different depth to its original flavor with the konbu's flavor, including glutamic acid, transferred to the fish.

• 江戸湾内で豊富に採れる魚介類は江戸前の名を生ずるほど優れており、近海で穫れるマグロなどの刺身は献立に欠かせぬものとなった。
• The fish and shellfish plentifully available in Edo bay were of high quality and were specifically called 'Edomae' (in front of Edo), and sashimi (fresh slices of raw fish) of tuna caught in coastal areas became essential as a menu item.

• 中国・ロシアのアムール川（黒龍江）流域やその付近に住むホジェン族（ナナイ）には、薄切りや細切りにした刺身を食べる伝統がある。
• The Hezhen (Nanai) people who live along or near the Amur River (Heilong Jiang, flowing through Russia and China) have a tradition of eating fine slices or thin slices of raw fish.

• 一時は完全に忘れ去られた調味料であるが、近年再評価されつつあり高級料亭などで刺身のつけだれとして利用される事が増えてきている。
• The seasoning briefly fell out of use completely, but has come to be reevaluated in recent years and is increasingly used as sauce for sashimi in high-class Japanese restaurants.

• 今日において、魚介類に限らず刺身のように切って形を整え、わさび醤油などで素材そのものの風味を食するものを刺身と呼ぶ場合がある。
• Sashimi is no longer limited to seafood, and various materials that are cut and arranged like sashimi and seasoned with wasabi and soy sauce to be appreciated the materials' tastes are also sometimes called 'sashimi.'

• 刺身（さしみ）とは、魚介類を生のまま切り、醤油・酢味噌などの調味料にワサビ・ショウガなどの薬味を合わせて食べる料理の総称である。
• Sashimi is a Japanese delicacy consisting of raw seafood that is sliced and eaten with seasonings such as soy sauce and vinegared miso (fermented soybean paste) along with condiments such as wasabi (Japanese horseradish) and ginger.

• しかし、刺身に慣れた日本人が他国で刺身を求め、地元の料理人が伝統にない材料を刺身として提供し、そのような危険が生じる場合がある。
• However, danger may arise when the Japanese who have become accustomed to eating sashimi in Japan seek it out in other countries and are served uncooked food that haven't traditionally been eaten raw.

• 雁の皮煎・潮煎、カマボコ、鳥（雉）の焼き物・刺身、エビの舟盛り、このわた、鯛の潮煮、クラゲの和え物など、多彩な料理が紹介されている。
• The book introduces a variety of recipes including boiled geese skin, ushioni (boiled in salted water) of goose, fish cakes, grilled poultry (pheasant), sliced raw poultry (pheasant), prawn served on a boat-like plate, salted sea-cucumber entrails, ushioni of sea bream, and marinated jerry fish.

• 単品で食したり、また色んな魚介類を混ぜ食したりと調理法は様々である（実際、調味料を醤油に変えれば、正味日本の刺身になるものもある）。
• There are many preparation methods ranging from the use of a single type of fish to the combination of various types of seafood (there are also varieties that could be considered exactly the same as Japanese sashimi if soy sauce were used as a seasoning).

• 中華人民共和国遼寧省の大連市周辺でも、日本の統治時代の影響で、ヒラメなどの海水魚の刺身や生ウニを食べる習慣が一部の中国人にも残された。
• Due to the influence of Japanese occupation, the practice of eating sashimi made from saltwater fish such as olive flounder and raw sea urchin has remained in part of the population of the Dalian City area of Liaoning Province, in the People's Republic of China.

• 青味大根は昔からご祝儀用に欠かせないもので、吸い物の具や、青味の部分がキュウリの代用、刺身のつまに利用され、また漬物用として珍重された。
• For a long time, Aomi daikon has been an indispensable crop for ceremonial occasions; it has been used as an ingredient in clear soup, and the green portion as substitute for cucumbers or side green of sashimi, and has been a much-prized item of tsukemono (Japanese pickled vegetables).

• 寿司以外には、ケーキなどのデザート、フルーツ、唐揚げ、天ぷら、刺身、フライ、そば、茶碗蒸し、ビール、酒、飲茶などが回っていることがある。
• Besides sushi, there are usually other food and drinks such as desserts like cakes, fruit, fried chicken, tenpura (Japanese deep-fried food), sashimi (fresh slices of raw fish), deep-fried food, soba (buckwheat) noodles, Chawan Mushi (steamed egg custard dish), beer, rice wine, Yum cha, etc. on the traveling conveyer belt.

• 生魚を切っただけの刺身もまた、完成された日本料理として、世界的に認知されている（刺身については、高度な技巧を要する調理法との指摘もある）。
• Sashimi made by just cutting raw fish is also globally recognized as a complete Japanese dish (there is an opinion that sashimi is a cooking method requiring a high technique).

• アボカドの果肉はトロに似た食感があるといわれ、ワサビ醤油で食することが慣習化され、アボカドの刺身などとして多くの料理本などに記載されている。
• The flesh of the avocado is said to have a texture similar to fatty tuna, and it has become commonly eaten with soy sauce seasoned with wasabi so that it is now described in many recipe books as 'avocado sashimi.'

• しかし、対象となる魚の種類が鯛かコイに限られていたこともあり、より簡便な刺身が普及するにつれ、室町時代末期にはほとんど刺身と区別がつかなくなった。
• However, because this dish can only be made using tai and carp, the simpler sashimi became more widespread so that by the end of the Muromachi period, uchimi and sashimi had become almost the same thing.

• 体質や生の魚肉に体が慣れていない一部の人が刺身を食べることによって、グリセリドなどの脂肪分を十分に分解できずに腹を下すなどの変調を起こすことがある。
• Irregularities include diarrhea may result from an inability to sufficiently digest fats such as glycerides due to an individual's physical constitution or lack of experience in the consumption of raw fish.

• 「くだらない」「スケールが小さい」「取り扱われかたが軽い」ものなどに対して「刺身のつまにもならない（つけあわせ以下だ）」といった使い方をする事もある。
• There are occasions when tsuma is used in such a way as 'not even tsuma for sashimi' (it is below garnish) to describe 'worthless', 'small-scale', 'casual treatment' and so on.

• 「刺身」は、現在では海外でもそのまま”sashimi” で通じるようになってきているが、従来の一般的な英語訳は ”raw fish”（生魚）であった。
• Previously; 'sashimi' was translated simply as 'raw fish, but these days, 'raw fish' dishes are referred to as 'sashimi' outside of Japan.

• フナは骨が硬く煮炊きするか刺身料理では除いて食されるが、加熱調理などは行なわれない鮒寿司では1年ほど漬け込まれるとそれほど気にならない程度に柔らかくなる。
• Since funa has hard bones, the fish is slow-simmered and the bones are removed when prepared as sashimi but, after being cured for about one year, the bones in funa-zushi, which is uncooked, become tender enough so that one may not find them overly objectionable.

• ただし、原則として鯛などの海の物に限られていたようで、淡水魚の場合は関西でも「刺身」といったことが幕末の喜多川守貞『守貞謾稿（近世風俗志）』に記されている。
• However, it appears that the term was generally limited to saltwater fish such as tai (a species of reddish-brown Pacific sea bream); moreover, it is recorded in 'Morisada Manko'(Kinsei Fuzokushi), dating from the end of the Edo period, that such dishes prepared using freshwater fish were also referred to as 'sashimi' in the Kansai region.

• 寿司屋は、寿司（特に寿司握り寿司）を主として供する飲食店（サービス業）ではあるが、刺身を含め食材に生のものが多く鮮度も重視される点で、他の飲食店と決定的に異なる。
• A sushi restaurant is one (service business) which serves mainly sushi (especially nigirizushi [sushi shaped by hand]), but it is critically different from other restaurants in that freshness counts because the food materials include many perishables like sashimi (fresh slices of raw fish).

• 「切り身」ではなく「刺身」と呼ばれるようになった由来は、切り身にしてしまうと魚の種類が分からなくなるので、その魚の「尾ひれ」を切り身に刺して示したことからであるという。
• The reason the dish came to be called 'sashimi' (literally, pierced flesh) as opposed to 'kirimi' (sliced flesh) derives from the culinary practice of sticking the fish's tail to the slices and thereby make it possible to identify the fish being eaten.

• 副食物（刺身の場合は「つま」という）として、繊六方（通称千六本）にしたダイコンや、大葉（シソ）、ハマボウフウなどの野菜、ワカメやトサカノリなどの海藻を添えることが多い。
• Common side dishes (known as 'tsuma' for sashimi) include vegetables such as daikon (Japanese radish), green shiso (Japanese basil) leaves and Glehnia littoralis, as well as seaweeds such as wakame and Meristotheca papulosa.

• 豆乳をじっくり加熱した時に、表面にできる薄皮を引き上げたものをゆば（湯葉・湯波）といい、おもに吸い物の具として使われたり、刺身と同様にそのまま醤油などをつけて食べたりする。
• When soymilk is slowly heated, the thin skin that's pulled up from the surface is called yuba (tofu skin), which is mainly used as an ingredient in soup dishes and eaten as it is with soy sauce, as one would eat raw fish.

• これらの屋台の中には、麺類、揚げ物、炒め物、カット果物、日本起源のたこ焼き、どら焼き、かき氷、刺身、寿司など多様な食品を提供するところもあれば、衣料品や雑貨を売る店もある。
• Some of the following items are sold among the street stalls of the Night Markets: Noodles, deep-fried food, stir-fried dishes, cut fruits, Japanese originated takoyaki (octopus dumplings) dishes, Japanese dessert consisting of two slices of kasutera (Japanese sponge cake) with red bean jam in between, shaved ices (flavored with syrup), Sashimi (fresh slices of raw fish) dishes, Sushi, clothing, and miscellaneous goods.

• また、豚肉は寄生虫感染のリスクが高かったために、生食を行わないのが一般的であるが、茹で上げた身を「冷豚」「ゆで豚の刺身」などと称してわさび醤油、ポン酢などで食する料理がある。
• Pork isn't generally eaten raw, as it carries a high risk of parasitic infection, but boiled pork is called 'reiton' or 'yudebuta no sashimi' and eaten with soy sauce seasoned with wasabi or soy source containing citrus juice.

• 文献によっては刺身と混用されていることもあるが、こちらは総じて刺身よりも分厚く切り、盛り付けに鰭（ひれ）だけでなく皮や中落ちまでも利用するなど、調理法が極めて多彩かつ複雑であった。
• It is sometimes confused with sashimi, but uchimi consisted of ingredients generally cut more thickly than sashimi and served not only with the fins but the skin and the backbone and meat around it as well; thus, there were numerous preparation methods and degrees of complexity.

• - タイ,サワラ,ヒラメ,スズキ,アジ,サバなど好みの魚を刺身ほどに切ってかぶるくらいの酢につけ,塩を少々くわえ,はぜて白くなったら引き上げ,残り酢を酒または味醂,砂糖などで調味する。
• Slice desired fish such as sea bream, Japanese spanish mackerel, flatfish, Japanese seaperch, horse mackerel and mackerel into about the size of sashimi (slices of raw fish) pieces, soak them in enough vinegar to cover and add a bit of salt, when they are whitened, pull them out and season the left vinegar with sake/mirin and sugar.

• また、馬刺し、鶏刺し、レバー (肝臓)刺し、こんにゃく刺し、タケノコ、生ゆばといった、肉や野菜、植物性食品など、魚介類以外のものであっても、生のまま切り身にした料理を刺身ということもある。
• In addition to fish, the word sashimi is sometimes used to refer to any meat or plant food that is eaten raw, such as basashi (horsemeat sashimi), torisashi (chicken sashimi), rebasashi (liver sashimi), konnyakusashi (konjac (alimentary yam paste, devil's tongue) sashimi), and takenoko (bamboo shoot) and namayuba (raw tofu skin).

• コンベアに並ぶのは寿司のほか、刺身、鶏の唐揚げ、餃子、日本酒など日本食を取り揃え、また紅茶、パン、ケーキ、フルーツ、あるいは唐辛子入り鶏ラーメンや焼きうどん、天ぷらまで揃えてメニューを工夫。
• Other than sushi, there are also various selections including Japanese food and drinks such as sashimi, fried chicken, dumplings, rice wine and also tea, bread, cakes, fruit, chicken ramen noodles with red pepper, fried wheat noodles, tenpura.

• 生かつおの柵にやや多めの粗塩をまぶし藁火で炙り、熱いまま刺身に切り分け薬味と盛り付けたり、刺身に切ったまな板上で薬味やタレをまぶし包丁のひらで叩いてタレをなじませ、そのまま食べる方法がある。
• It is eaten by seasoning raw katsuo fillet with extra coarse salt and roasting it over the straw fire, slicing it into sashimi while it's hot, and serving it with condiments and sauce, or by patting the sashimi with the flat part of a knife on a cutting board to blend the added condiments and sauce.

• もとは文字通り「なます」の意であったが、日本統治時代 (朝鮮)以前に日本風の刺身がプサン（釜山）に伝わり、日本統治時代 (朝鮮)以降は全土に広まって、日本風の刺身をも「フェ」というようになった。
• This word originally had the same meaning as 'namasu' but Japanese-style sashimi was exported to Busan prior to the era of Japanese rule and spread throughout the country during Japanese occupation, so that now the word 'hoe' is also used to refer to Japanese-style sashimi.

• そもそも京都は、コイのような淡水魚を除けば新鮮な魚介類が得られにくいため、いわゆる江戸前の新鮮な魚介類が豊富に手に入る江戸で、刺身のような鮮度のよい魚介類を必要とする料理が発達するのは当然のことであった。
• It was originally the case that fresh fish was difficult to obtain in Kyoto (with the exception of freshwater fish such as carp), so it was only natural that food like sashimi, which required fresh seafood, would develop in Edo, where there was an abundant supply of fish known as 'Edomae' (the sea near Edo).

• おおむね日本全国に分布するちらし寿司には、具を乗せるちらし寿司（乗せ寿司）と、具を混ぜ込むもの（混ぜ寿司）あるいは地域によっては混ぜ込んだちらし寿司にさらに刺身・切り身などを乗せるものの二つに大別される。
• There are largely two kinds of chirashizushi, which are seen in almost every part of Japan - vinegared rice being topped with various kinds of main ingredients (topping type) and main ingredients being mixed with vinegared rice (mixed type), and a combination of both is seen in some regions, that is, the main ingredients such as sashimi and slices of fish being placed on top of vinegared rice mixed with other ingredients.

• 「ちらし寿司」という名称では、主に東日本では江戸発祥の、握り寿司のネタ用の刺身などを寿司飯の上に並べた寿司と指し、西日本では生物を使わず、様々な具材を細かく切ったものを酢飯に乗せた寿司あるいは混ぜ込んだ寿司を指す傾向がある。
• In eastern Japan, the term 'chirashizushi' tends to mean a type of sushi comprising of vinegared rice topped with sashimi slices, i.e. ingredients for nigirizushi (sushi shaped by hand) which originated in the Edo period, while it generally refers in western Japan to a kind of sushi that is made of vinegared rice either mixed with or topped with finely chopped ingredients of various kinds excluding raw foods.

• 元々新鮮衛生的な、おいしい魚介類が豊富に捕れる地域の料理であり、日本の刺身的な感覚で食せるため、当地に出張となった日本人サラリーマンなどに非常に重宝されている料理でもあり、南米のような場所でこういう生食ができることを意外に思う人も多い。
• This was originally a dish eaten in areas with an abundance of fresh, hygienic fish, and its similarity to Japanese sashimi means it is highly prized by Japanese businessmen dispatched to these areas, most of whom are surprised that such raw food dishes can be found in South America.

• 七草粥ならぬ、「上七羹」（ションチャッカーン）という7種の材料を加える正月のスープと、広東省南海、順徳周辺の「七彩魚生」が合わさったものとも言われる料理で、ソウギョやサケなどの刺身の上に、ショウガ、ダイコン、柑橘類の皮などの細切りや落花生、小麦粉を揚げて作るフレークを乗せ、甘酸っぱい調味料を加える。
• It is said to be a combination of a New Year soup called 'seung chat gang' containing seven ingredients and 'chat choi yu sang' from Shunde District and Nanhai District area in Guangdong Province, consisting of sashimi such as grass carp or salmon topped with finely chopped ginger, daikon and citrus fruit skin, peanuts or flakes made from deep-fried wheat flour and served with a sweet-and-sour seasoning.

• いずれにせよ、ほどなくして刺身は食材を薄く切って盛り付け、食べる直前に調味料を付けて食べる料理として認識されるようになったらしく、『四条流庖丁道（しじょうりゅうほうちょうがき）』（宝徳元年・1489年）では、クラゲを切ったものや、果てはキジやヤマドリの塩漬けを湯で塩抜きし薄切りしたものまでも刺身と称している。
• In either case, it appears that sashimi came to be recognized as a dish in which ingredients were thinly sliced and seasoned directly before being eaten, and 'Shijoryu Hochogaki' (cookbook of the Shijo School, compiled in 1489) uses the word to refer to dishes ranging from the slices of jellyfish to the slices of salted green pheasant and salted copper pheasant that have had salt removed using hot water before being thinly sliced.