肋肉

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Japanese[edit]

Kanji in this term
ばら
Jinmeiyō
にく
Grade: 2
yutōyomi

Etymology[edit]

Ultimately a compound of (abara, rib bone, short for 肋骨 (abarabone)) +‎ (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]

Noun[edit]

肋肉 (hiragana ばらにく, rōmaji baraniku)

  1. rib meat (usually beef or pork)

Derived terms[edit]

Synonyms[edit]

See also[edit]

References[edit]

  1. ^ 1988, 国語大辞典(新装版) (Kokugo Dai Jiten, Revised Edition) (in Japanese), Tōkyō: Shogakukan
  2. 2.0 2.1 2.2 2006, 大辞林 (Daijirin), Third Edition (in Japanese), Tōkyō: Sanseidō, →ISBN
  3. ^ 1995, 大辞泉 (Daijisen) (in Japanese), Tōkyō: Shogakukan, →ISBN
  4. 4.0 4.1 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. 5.0 5.1 1997, 新明解国語辞典 (Shin Meikai Kokugo Jiten), Fifth Edition (in Japanese), Tōkyō: Sanseidō, →ISBN