だいみょうおろし

Japanese

Alternative spellings
大名卸し
大名下ろし
大名おろし (more common)

Etymology

From 大(だい)名(みょう) (daimyō, “daimyo”) + 卸(おろ)し (oroshi, 連(れん)用(よう)形(けい) (ren'yōkei, “stem or continuative form”) of the verb 卸(おろ)す (orosu)).

It is named such because it is luxurious, as much meat is left on the backbone.[1]

Pronunciation

  • (Tokyo) だいみょーおろし [dàímyóóóꜜròshì] (Nakadaka – [5])[2]
  • IPA(key): [da̠imʲo̞ːo̞ɾo̞ɕi]

Noun

だいみょうおろし • (daimyō-oroshi) ←だいみゃうおろし (daimyauorosi)?

  1. (cooking) filleting a fish into three

Descendants

  • → English: daimyo oroshi

References

  1. ^ Matsumura, Akira, editor (1995), 大辞泉 [Daijisen] (in Japanese), First edition, Tokyo: Shogakukan, →ISBN
  2. ^ Matsumura, Akira, editor (2006), 大辞林 [Daijirin] (in Japanese), Third edition, Tokyo: Sanseidō, →ISBN
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