letting out blood prior to cooking; draining blood from meat, fish, etc.
Honshū (largest of the four main islands of Japan); Honshu
one's true worth; one's true self; what one is really made of
good flavor (flavour); good taste; umami (fifth category of taste in food); skill; cleverness; profit
fashion; fad; vogue; prevalence (e.g. of a disease)
drop-by-drop; dripping; dribbling; incessantly (esp. speaking, e.g. complaints, compliments); in great profusion
constant attendance; uninterrupted supervision; staying with someone all the time
Bonin white-eye (Apalopteron familiare)
French; French food; French cuisine
to release a shutter (camera); to click a shutter
gargling; rinsing one's mouth
Saitama (city, prefecture)
counter for pairs of socks, shoes, etc.
feeling refreshed; feeling relieved
eggplant (Solanum melongena); aubergine
to dish up; to arrange food (on a plate)
hors d'oeuvre; appetizer; appetiser; starter
well-cooked; well-done; browned
skilled; skillful; skilful; competent; capable; good
rare; uncommon; not often seen
to exercise one's talent; to display one's ability
valuable; worthwhile; worthy; worth doing
to divide in two; to divide in half; to apportion; to divide among; to portion out
mixing; blending; adding; adulteration
(being) out of range (e.g. mobile network, radar, missiles); (being) out of contention; (being) beyond influence