Translation guide
Refers to the edible flesh from the cheek of an animal, often used in cooking. In Japanese, this is typically expressed with specific terms depending on the animal and context.
To refer to cheek meat as a food item, especially in cooking or dining contexts.
The most common and general term for cheek meat, used for various animals like beef, pork, or fish. Literally 'cheek meat'.
This beef cheek meat is very tender.
Kanji form of ほほ肉, used in written contexts like menus or recipes.
Cheek meat stewed in red wine
Specifically beef cheek meat, a prized cut in Western and Japanese cuisine.
Beef cheek meat. Often used in stews and braised dishes.
The beef cheek stew is a specialty.
Pork cheek, often called 'jowl' in English, used in dishes like guanciale or braised pork cheeks.
The cheek meat of fish, considered a delicacy in Japanese cuisine.
In Japanese, it's common to prefix ほほ肉 with the animal name (e.g., 牛, 豚, 鶏) to be clear. Without it, context usually makes it obvious.
Grilled yellowtail collar