1.
lean meat; red meat
Meat with little fat, showing a red color. Used for both beef and other meats to distinguish lean cuts from fatty ones.
赤身の肉が好きだ。
I like lean meat.
ステーキには赤身の多い部位を選んだ。
I chose a cut with more lean meat for the steak.
健康のために脂身より赤身を食べるようにしている。
For my health, I try to eat lean meat rather than fatty meat.
2.
red-fleshed fish (such as tuna or bonito)
Fish with red-colored flesh, as opposed to white-fleshed fish. In sushi terminology, refers specifically to the lean part of tuna.
まぐろの赤身をください。
I'll have the lean tuna, please.
赤身の魚は鉄分が豊富だ。
Red-fleshed fish are rich in iron.
この寿司屋の赤身は新鮮で、口の中でとろける。
The lean tuna at this sushi restaurant is so fresh it melts in your mouth.
A compound of 赤 (red) and 身 (flesh/meat), referring to meat or fish flesh that is red in color and lean.
COMMON COLLOCATIONS:
- 赤身の肉: lean meat
- まぐろの赤身: lean tuna
- 赤身の魚: red-fleshed fish
- 赤身部分: lean portion
SUSHI TERMINOLOGY:
At sushi restaurants, 赤身 refers to the leanest part of tuna, as opposed to 中トロ (medium fatty tuna) and 大トロ (fatty tuna belly). 赤身 is the most affordable of the three and has a clean, straightforward flavor.
SIMILAR WORDS:
- 脂身: fatty meat — the opposite of 赤身; the white fatty portion of meat
- 白身: white-fleshed fish — fish with pale flesh like sea bream or flounder; also refers to egg white