Shime

Shime is a term with multiple meanings across Japanese language and culture, and it can also appear as a personal name in some contexts. In Japanese, shime is derived from the verb shimeru (締める), meaning to tighten, close, or finish. The noun form shime (締め) denotes the act of tying, closing, or finishing, and it occurs in phrases referring to ends or conclusions, such as締め切り (deadline) or 締めくくり (conclusion).

In martial arts, shime-waza (絞技) refers to submission techniques that choke or strangle an opponent, used in disciplines such as judo and Brazilian jiu-jitsu. These techniques rely on compressing the opponent’s neck or airway to induce a submission, and they form a distinct category within the broader system of grappling holds.

In cuisine, shime describes a curing or preserving step applied to seafood, contributing to flavor and texture. A well-known example is shime saba, salt-cured mackerel that is often served in sushi or sashimi preparations. The curing process can involve salting and brief marination, after which the fish is typically prepared for serving.

As a name, Shime may be encountered as a surname or given name in various cultures, though it remains relatively uncommon. The term’s meaning and usage thus vary by context, spanning language, martial arts, culinary tradition, and personal nomenclature.