Words — 22 found
1. fillet; tenderloinFrom French “filet”
フィレ
1. fillet; tenderloinOsaka dialect, From French “filet”
お
下ろす
1. to take down; to bring down; to lower (a hand, flag, shutter, etc.); to drop (an anchor, curtain, etc.); to let down (hair); to launch (a boat)
- にかい２階
- から
- トランク
- を
- 降ろして
- きて
- くれません
- か 。
2. to drop off (a passenger); to let off; to unload (goods, a truck, etc.); to offload; to dischargeesp. 降ろす
- あの
- しんごう信号
- の
- てまえ手前
- で
- 降ろして
- ください 。
3. to withdraw (money)
- ぎんこう銀行
- で １０
- まん万
- 下ろして
- ください 。
4. to use for the first time; to wear for the first time
5. to cut off; to fillet (fish); to grate (e.g. radish); to prune (branches)
6. to remove (someone from a position); to oust; to dropesp. 降ろす
7. to clear (the table); to remove (offerings from an altar); to pass down (e.g. old clothes); to hand down
9. to invoke (a spirit); to call down
降ろす 【おろす】、下す 【おろす】
下す: Irregular okurigana usage.
チャーシュー
叉焼
1. roasted pork fillet (often used in ramen)Food, cooking, Usually written using kana alone, From Chinese “chāshāo”
ひれかつ
いそまずし
磯巻き鮨
1. makizushi comprising mackerel fillet marinated in salt and vinegar, wrapped in rice and covered in shredded kombuFood, cooking
磯巻鮨 【いそまきずし】
さんまい
三枚
- じゆうせき自由席
- を
- さんまい三枚
- ください 。
2. cutting a fish into two boneless fillets and a piece with the skeletonOnly applies to 三枚
3. Sanmai
３枚 【さんまい】
あら
粗
1. remaining bony parts (of a fish after filleting)Usually written using kana alone, usu. アラ
2. flaw (esp. of a person); fault; defectUsually written using kana alone
- たにん他人
- の
- あら
- ばかり
- さが探す
- いや嫌な
- ひと人
- である 。
3. rice chaff
4. rough
5. crude; raw; natural; wild
荒 【あら】、アラ
荒: Rarely-used kanji form.
ひつ
櫃まぶし
1. chopped kabayaki eel on rice; eel fillets cooked over charcoal with soy flavoured sauce, cut in small pieces and served on riceFood, cooking, Usually written using kana alone
櫃塗し 【ひつまぶし】
櫃塗し: Rarely-used kanji form.
かんのんびら
観音開き
1. double doors (opening from the centre)
2. double-opening from the centre (of doors, casement windows, etc.)
3. filleting fish, chicken, etc. with a central cut and peeling back the fleshFood, cooking
ほねばな
骨離れ
1. separation of the meat from the bones; ease of filleting; ease of boningFood, cooking