thin slice of meat or fish
Commonly used in cooking to refer to thinly sliced raw meat or fish, often for hot pot dishes or sashimi.
I bought thinly sliced pork for shabu-shabu.
briefly salt-pickled fish slice
Archaic term for a lightly salted fish slice, a preservation method predating modern refrigeration.
We enjoy fresh thinly sliced sea bream as sashimi.
Documents from the Edo period mention briefly salt-pickled fish slices called 剥き身.
薄切り is a general term for thin slices of any food, whereas 剥き身 is specifically for meat or fish, often in a culinary context.
Standard kanji spelling for this food term.
Kana-kanji mixed spelling; commonly used in recipes and packaging.
Abbreviated kanji form; less common than 剥き身.
Variant using the traditional form of 剥; rarely seen.
Abbreviated traditional variant; very rare.
Compound of 剥き (muki, 'peeling' or 'slicing', from 剥く) and 身 (mi, 'flesh' or 'meat'). The exact historical derivation is uncertain, but the term has been used in Japanese cuisine for centuries.