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

Yutōyomi

(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

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

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

[KDJ-1] 1988, 国語大辞典（新装版） (Kokugo Dai Jiten, Revised Edition) (in Japanese), Tōkyō: Shogakukan

[DJR-2] 2006, 大辞林 (Daijirin), Third Edition (in Japanese), Tōkyō: Sanseidō, →ISBN

[DJS-3] 1995, 大辞泉 (Daijisen) (in Japanese), Tōkyō: Shogakukan, →ISBN

[NHK-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

[SMK5-5] 1997, 新明解国語辞典 (Shin Meikai Kokugo Jiten), Fifth Edition (in Japanese), Tōkyō: Sanseidō, →ISBN

肋肉