anchor ice

ice (frozen water) / Short for 氷水 (kōrimizu): ice water; water filled with ice / Short for 氷襲 (kōrigasane): layered clothing with the front shining white and plain white at the back

to freeze / to be frozen over / to congeal

sharpening the factory edge of a knife

形付ける: to shape

attachment of material to a skeleton; fleshing out

to attach of material to a skeleton; to flesh out

南蛮漬け: a Japanese dish similar to the South American escabeche, which consists of fried fish that is marinated in vinegar and other ingredients

taking an excessive amount of drugs (medicinal or recreational) for a long amount of time

習慣付ける: make a habit of, get in the habit of