pinioning; binding arms behind the back
locking up (doors and windows); fastening the doors
manager; controller; chief treasurer; boss (of a gambling den)
hand-clapping performed to celebrate the conclusion or completion of something (3-3-3-1 rhythm, done once); single clap after a cheer
decorative string used to hold a kimono sash in place
threefold repetition of the "ipponjime" 3-3-3-1 hand-clapping pattern to celebrate a conclusion or completion
yakishime chinaware; high-fired unglazed ceramics
ceremonial hand-clapping (e.g. at end of event, meeting, etc.)
draining blood from a live fish (from above the gills and at the base of the tail) to keep it fresh; fasting fish for several days to preserve flavour and quality (and reduce mortality during transport); killing fish in a fishtank (immediately before cooking); fish killed in a fishtank
destroying a fish's spinal cord (to keep the flesh fresh)
pounding down earth around the roots of a tree; adding short branches of flowers to the base of an arrangement in ikebana
closing mid-way; taking a break mid-way through an event, sometimes with ceremonial hand-clapping
scissors maneuver (in wrestling, judo, etc.); scissors manoeuvre; belt; waistband
tightening (bolt, nut, etc.); retorquing
draining blood from a live fish (from above the gills and at the base of the tail) to keep it fresh; fasting fish for several days to preserve flavour and quality (and reduce mortality during transport); killing fish in a fishtank (immediately before cooking); fish killed in a fishtank
small, thin fabric belt worn over the kimono and under the obi in order to protect the fabric
string-fastener; drawstring on pouch or purse (handbag)
temporary tightening (during assembly); fit-up bolting
water-binding; compaction by watering; hydraulic filling; hydraulic tilling
riveter; riveting machine
killing one's catch on the spot (e.g. a bird); killing a fish immediately to preserve its freshness