1.
minced meat; ground meat
Meat that has been finely chopped or ground. From English 'mince.' Used in cooking contexts, particularly in the Kansai region.
From English "mince." Used especially in the Kansai region. In the Kanto region and standard Japanese, 挽き肉 (ground meat) is more common.
Common collocations
- 豚ミンチ: ground pork
- 牛ミンチ: ground beef
- 鶏ミンチ: ground chicken
- 合い挽きミンチ: mixed ground meat (beef and pork)
- ミンチカツ: minced meat cutlet (a Kansai specialty)
Regional difference
- ミンチ: predominantly Kansai region
- 挽き肉: standard Japanese and Kanto region
Both words refer to the same product, and either will be understood anywhere in Japan. However, supermarket labels tend to follow regional conventions.
Similar words
- 挽き肉: ground meat — the standard Japanese term
- ひき肉: ground meat — same word written without kanji for 挽き