Translation guide
Refers to the edible flesh from the cheek of an animal, often used in cooking. In Japanese, this is typically expressed with specific terms depending on the animal and context.
To refer to cheek meat as a food item, especially in cooking or dining contexts.
The most common and general term for cheek meat, used for various animals like beef, pork, or fish. Literally 'cheek meat'.
この牛のほほ肉はとても柔らかい。
This beef cheek meat is very tender.
Kanji form of ほほ肉, used in written contexts like menus or recipes.
頬肉の赤ワイン煮込み
Cheek meat stewed in red wine
Specifically beef cheek meat, a prized cut in Western and Japanese cuisine.
Beef cheek meat. Often used in stews and braised dishes.
牛ほほ肉のシチューが名物です。
The beef cheek stew is a specialty.
Pork cheek, often called 'jowl' in English, used in dishes like guanciale or braised pork cheeks.
Pork cheek meat. Can be used for braising or curing.
豚ほほ肉を柔らかく煮込んだ。
I braised the pork cheek until tender.
Refers to pork jowl or neck meat, often used in yakiniku or shabu-shabu. Literally 'pork toro' (fatty pork).
豚トロは焼肉で人気の部位です。
Pork jowl is a popular cut for yakiniku.
The cheek meat of fish, considered a delicacy in Japanese cuisine.
General term for fish cheek meat.
魚のほほ肉は小さいけど美味しい。
Fish cheek meat is small but delicious.
Refers to the collar or cheek area of a fish, often grilled. Not exclusively cheek meat but includes it.
ぶりかまの塩焼き
Grilled yellowtail collar
In Japanese, it's common to prefix ほほ肉 with the animal name (e.g., 牛, 豚, 鶏) to be clear. Without it, context usually makes it obvious.