挽肉(ひきにく)

ひきにく
noun
ground meat; minced meat
food
See also: ひき肉(にく) (ground meat (kana))
1. ground meat; minced meat
Meat that has been finely chopped or ground using a grinder. Used as an ingredient in dishes such as hamburgers, meatballs, and gyoza.
挽肉(ひきにく)を買(か)ってきて。
Go buy some ground meat.
豚(ぶた)挽肉(ひきにく)で餃子(ぎょうざ)を作(つく)った。
I made gyoza with ground pork.
挽肉(ひきにく)と野菜(やさい)を炒(いた)めて、そぼろ丼(どん)を作(つく)った。
I stir-fried ground meat and vegetables to make soboro donburi.

Also commonly written in hiragana as ひき肉(にく) or in katakana as ひき肉(にく). The kanji 挽(ひ)く means to grind.

Common collocations

  • 牛(ぎゅう)挽肉(ひきにく) (ground beef)
  • 豚(ぶた)挽肉(ひきにく) (ground pork)
  • 鶏(とり)挽肉(ひきにく) (ground chicken)
  • 合(あ)い挽(び)き肉(にく) (mixed ground meat, usually beef and pork)

Usage

At Japanese supermarkets, ground meat is typically labeled by animal: 牛(ぎゅう)ひき肉(にく), 豚(ぶた)ひき肉(にく), 鶏(とり)ひき肉(にく), or 合(あ)いびき肉(にく).

general
Added 2026.3.3 21:46 · Revised 2026.10.15 22:26
14500/14783_hikiniku