Practice JLPT鯨肉 (Ge-i-niku / Kujira-niku)
Whale meat
- げいにく / くじらにく[?]
- Ge-i-niku / Kujira-niku
- Pitch 0
- meats
- special foods
Meaning
鯨肉 (げいにく / くじらにく[?], Ge-i-niku / Kujira-niku) is Whale meat — a Japanese food (meats, special foods).
What is Whale meat?
Geiniku or kujiraniku means "whale meat". Different cuts of whale meat have specialised names. The belly meat, from the portion of the underbelly of baleen whales extending from the lower jaw to the navel, is called unesu (ウネス or 畝須[?]) and is often made into whale bacon. The prized tail meat, called onomi (尾の身) or oniku (尾肉) are two strips of muscle that run from the dorsal to the base of the fluke. The tail meat is marbled, and is eaten as sashimi or tataki . It can only be derived from larger baleen whales, and the fin whale's meat has been considered superior. The other portions are labelled lean or "red meat" (赤肉[?]) and command much lower prices than the tail. The fluke or tail flipper is referred to as either oba (尾羽 ) or obake (尾羽毛). After being cured in salt it is thinly sliced, scalded with hot water and rinsed, and served as sarashi-kujira (晒し鯨). The tongue, called saezuri (さえずり ), is often processed and used in high-end oden . Sashimi of abura-sunoko[?] is striped layers of meat made from the root of the flippers. The fried skin is called koro[?], and is analogous to "fritter" or "crackling". Udemono[?] consists of innards that have been boiled and sliced. Some other dishes include cubed and grilled blubber, cartilage salads, and whale skin stew.