だいみょうおろし

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 大名(だいみょう) (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)  (historical kana だいみゃうおろし)

1. (cooking) filleting a fish into three

Descendants

• → English: daimyo oroshi

References

1. 1995, 大辞泉 (Daijisen) (in Japanese), Tōkyō: Shogakukan, →ISBN
2. 2006, 大辞林 (Daijirin), Third Edition (in Japanese), Tōkyō: Sanseidō, →ISBN