noun
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.
しゃぶしゃぶ用の豚の剥き身を買ってきた。
I bought thinly sliced pork for shabu-shabu.
新鮮な鯛の剥き身を刺身でいただく。
We enjoy fresh thinly sliced sea bream as sashimi.
noun
briefly salt-pickled fish slice
Archaic term for a lightly salted fish slice, a preservation method predating modern refrigeration.
江戸時代の文献には、魚の剥き身を塩漬けにした記述がある。
Documents from the Edo period mention briefly salt-pickled fish slices called 剥き身.
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.