肋肉
Japanese
editKanji in this term | |
---|---|
肋 | 肉 |
ばら Jinmeiyō |
にく Grade: 2 |
yutōyomi |
Etymology
editUltimately 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
edit- (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
editSynonyms
edit- 三枚肉 (sanmainiku): literally “three-layer meat”, from the way that meat and fat are interleaved
Derived terms
editSee also
editReferences
edit- ^ 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
Categories:
- Japanese terms spelled with 肋 read as ばら
- Japanese terms spelled with 肉 read as にく
- Japanese terms read with yutōyomi
- Japanese compound terms
- Japanese terms with IPA pronunciation
- Japanese lemmas
- Japanese nouns
- Japanese terms spelled with jinmeiyō kanji
- Japanese terms spelled with second grade kanji
- Japanese terms with 2 kanji