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

肋肉 (hiragana ばらにく, rōmaji baraniku)

  1. rib meat (usually beef or pork)

Derived terms

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

See also

References
  1. 1988, 国語大辞典（新装版） (Kokugo Dai Jiten, Revised Edition) (in Japanese), Tōkyō: Shogakukan
  2. 2006, 大辞林 (Daijirin), Third Edition (in Japanese), Tōkyō: Sanseidō, →ISBN
  3. 1995, 大辞泉 (Daijisen) (in Japanese), Tōkyō: Shogakukan, →ISBN
  4. 1998, NHK日本語発音アクセント辞典 (NHK Japanese Pronunciation Accent Dictionary) (in Japanese), Tōkyō: NHK, →ISBN
  5. 1997, 新明解国語辞典 (Shin Meikai Kokugo Jiten), Fifth Edition (in Japanese), Tōkyō: Sanseidō, →ISBN
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