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

(Tokyo) ばらにく [bàráꜜnìkù] (Nakadaka – [2])^[2]^[4]^[5]
(Tokyo) ばらにく [bàráníkú] (Heiban – [0])^[2]^[4]^[5]
IPA^(key): [ba̠ɾa̠ɲ̟ikɯ̟]

Noun

肋(ばら)肉(にく) • (baraniku)

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

肋(ばら), ばら, バラ (bara): rib meat

References

^ Shōgaku Tosho (1988) 国語大辞典（新装版） [Unabridged Dictionary of Japanese (Revised Edition)] (in Japanese), Tōkyō: Shogakukan, →ISBN
↑ ^2.0 ^2.1 ^2.2 Matsumura, Akira, editor (2006), 大辞林 [Daijirin] (in Japanese), Third edition, Tokyo: Sanseidō, →ISBN
^ Matsumura, Akira (1995) 大辞泉 [Daijisen] (in Japanese), First edition, Tokyo: Shogakukan, →ISBN
↑ ^4.0 ^4.1 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), Tokyo: NHK Publishing, Inc., →ISBN
↑ ^5.0 ^5.1 Kindaichi, Kyōsuke et al., editors (1997), 新明解国語辞典 [Shin Meikai Kokugo Jiten] (in Japanese), Fifth edition, Tokyo: Sanseidō, →ISBN

[KDJ-1] Shōgaku Tosho (1988) 国語大辞典（新装版） [Unabridged Dictionary of Japanese (Revised Edition)] (in Japanese), Tōkyō: Shogakukan, →ISBN

[DJR-2] 2.0 ^2.1 ^2.2 Matsumura, Akira, editor (2006), 大辞林 [Daijirin] (in Japanese), Third edition, Tokyo: Sanseidō, →ISBN

[DJS-3] Matsumura, Akira (1995) 大辞泉 [Daijisen] (in Japanese), First edition, Tokyo: Shogakukan, →ISBN

[NHK-4] 4.0 ^4.1 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), Tokyo: NHK Publishing, Inc., →ISBN

[SMK5-5] 5.0 ^5.1 Kindaichi, Kyōsuke et al., editors (1997), 新明解国語辞典 [Shin Meikai Kokugo Jiten] (in Japanese), Fifth edition, Tokyo: Sanseidō, →ISBN

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肋肉

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