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16:15 Sep 1, 2006 |
Japanese to English translations [PRO] Cooking / Culinary | |||||||
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| Selected response from: miyot Local time: 17:00 | ||||||
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Summary of answers provided | ||||
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4 | fillet/meat |
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1 | upper/outer part(fins) |
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upper/outer part(fins) Explanation: Chefs have to be specially trained and licensed to prepare and cook fugu, as there are many different types of fugu and the poisonous parts vary. ... www.bbc.co.uk/dna/h2g2/A752429 - 51k |
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fillet/meat Explanation: My dictionary of cooking terms gives the following definition: じょうみ(上身) 魚肉、鶏肉の内臓、骨など食べられない部分を取り除いた身のこと。魚を3枚におろして腹骨などを除いたもの、また各部位に切り分けた鶏肉のことなどをいう。 So I think it would be "fillet." Depending on the context it could also be "meat" (as opposed to skin, bones etc.) The following website seems to confirm this. Reference: http://www.otoriyosenabe.com/fugu1/ |
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