肋肉
Japanese edit
| Kanji in this term | |
|---|---|
| 肋 | 肉 |
| ばら Jinmeiyō |
にく Grade: 2 |
| yutōyomi | |
Etymology edit
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 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): [ba̠ɾa̠ɲ̟ikɯ̟ᵝ]
Noun edit
Synonyms edit
- 三枚肉 (sanmainiku): literally “three-layer meat”, from the way that meat and fat are interleaved
Derived terms edit
See also edit
References 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 (in Japanese), Third edition, Tōkyō: Sanseidō, →ISBN
- ^ Matsumura, Akira (1995) 大辞泉 (in Japanese), First edition, Tōkyō: 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), Tōkyō: NHK Publishing, →ISBN
- ↑ 5.0 5.1 Kindaichi, Kyōsuke et al., editors (1997), 新明解国語辞典 (in Japanese), Fifth edition, Tōkyō: Sanseidō, →ISBN