白身(しろみ)

しろみ
noun
white meat (fish); egg white
food
1. white-fleshed fish, white meat fish
Fish with pale, white flesh, such as sea bream (tai) or flounder (hirame). A category commonly used in sushi and Japanese cuisine.
白身(しろみ)の魚(さかな)が好(す)きだ。
I like white-fleshed fish.
今日(きょう)の刺身(さしみ)は白身(しろみ)にしよう。
Let's go with white fish for today's sashimi.
白身(しろみ)の魚(さかな)は淡白(たんぱく)な味(あじ)で、赤身(あかみ)とは違(ちが)うおいしさがある。
White-fleshed fish has a mild flavor and a different kind of deliciousness from red-fleshed fish.
2. egg white, white of an egg
The clear, white part of an egg that surrounds the yolk.
卵(たまご)の白身(しろみ)を泡立(あわだ)てる。
To whip the egg white.
白身(しろみ)と黄身(きみ)を分(わ)ける。
To separate the white and the yolk.
このレシピでは白身(しろみ)だけを使(つか)うので、黄身(きみ)は別(べつ)の料理(りょうり)に取(と)っておく。
This recipe uses only the egg white, so save the yolk for another dish.

Usage

In sense 1, 白身(しろみ) is often used alone to mean 白身(しろみ)の魚(さかな) (white-fleshed fish), especially at sushi restaurants. It contrasts with 赤身(あかみ) (red-fleshed fish like tuna). In sense 2, it contrasts with 黄身(きみ) (egg yolk).

Writing

白(しろ) means "white" and 身(み) means "body" or "flesh." The compound refers to the white part of something.

Common collocations

Related Words

Related: 卵白(らんぱく) (egg white (formal))
Compare: 赤身(あかみ) (lean meat)
Compare: 魚肉(ぎょにく) (fish meat)
general
Added 2026.2.26 21:57 · Revised 2026.9.2 13:01
13500/13692_shiromi