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In today's endeavour to augment my ability to read onigiri labels I came
across this in Naha, Okinawa:

> きざみ角煮

Google Translate does a terrible job:

> Boiled angle increments

WWWJDIC has an entry for 角煮:

> stew of cubed meat or fish (esp. pork belly or tuna)

But I'm stumped by きざみ. Google thinks it means increment and WWWJIC has
"shredded tobacco; notch; nick", which doesn't help much.

I've also tried Goo, Wikipedia, Wiktionary. I wonder if there's a wiki or
other resource specializing in Japanese food terminology as this is a
particular interest of mine.
CC BY-SA 3.0
2014-03-10T23:45:21.833
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2014-03-11T01:05:51.343
2014-03-11T00:27:41.227
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question
translation food renyōkei
How to understand "きざみ角煮{かくに}"
煮物 is a type of Japanese dish, which consists of food boiled in 出し (broth) and
soy sauce, often with 料理酒 (cooking rice wine) and sugar.

The name of all types of 煮物 usually end with ～煮, e.g. 筑前煮, 粗煮, etc.

角煮 is a type of 煮物 with cubed meat or fish as main ingredient, similar in
looks to meat stew.

刻む is one of the types of chopping food, which usually is done by chopping the
food into strips (千切り) and then into tiny cubes.

きざみ角煮 is thus "minced stew". きざみ is the 連用形 form of the verb きざむ with joins to
角煮 to form a new word, as in 入り口, 出口 and thousands of other words. What's
different is that this construction usually uses a 訓読み word, but here 角 is
音読み. This should cause no confusion as ～煮 is clearly a 訓読み suffix and 角煮 feels
much like a 訓読み word. Besides, there are no other options: [刻角]{こっかく}煮 would
sound like the filling is a type of 煮物 called 刻角煮.
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2014-03-11T01:05:51.343
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2014-03-11T01:05:51.343
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answer