肋肉

Japanese
Kanji in this term
肋 肉
ばら
Jinmeiyō		 にく
Grade: 2
yutōyomi

Etymology

Ultimately a compound of 肋 (abara, “rib bone”, short for 肋骨 (abarabone)) +‎ 肉 (niku, “meat”).[1][2][3] It is unclear when the initial a- in abara first disappeared, before or after the formation of this compound. The shortened form bara is now used as an abbreviation for this term baraniku, referring specifically to the meat, rather than abara, referring specifically to the bone.

Pronunciation

Noun

肋(ばら)肉(にく) • (baraniku) 

  1. rib meat (usually beef or pork)

Synonyms
  • 三(さん)枚(まい)肉(にく) (sanmainiku): literally “three-layer meat”, from the way that meat and fat are interleaved

Derived terms

See also

References
  1. Shōgaku Tosho (1988) 国語大辞典（新装版） [Unabridged Dictionary of Japanese (Revised Edition)] (in Japanese), Tōkyō: Shogakukan, →ISBN
  2. Matsumura, Akira, editor (2006), 大辞林 [Daijirin] (in Japanese), Third edition, Tōkyō: Sanseidō, →ISBN
  3. Matsumura, Akira (1995) 大辞泉 [Daijisen] (in Japanese), First edition, Tōkyō: Shogakukan, →ISBN
  4. NHK Broadcasting Culture Research Institute, editor (1998), NHK日本語発音アクセント辞典 [NHK Japanese Pronunciation Accent Dictionary] (in Japanese), Tōkyō: NHK Publishing, →ISBN
  5. Kindaichi, Kyōsuke et al., editors (1997), 新明解国語辞典 [Shin Meikai Kokugo Jiten] (in Japanese), Fifth edition, Tōkyō: Sanseidō, →ISBN
This article is issued from Wiktionary. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.