脂 身(あぶらみ)

あぶらみ

noun

fatty meat; fat (on meat)

1. fatty meat; the fat portion of meat

The white, fatty part of meat as opposed to the lean red portion. Refers to the visible fat on cuts of beef, pork, or other meats.

脂身(あぶらみ)が多(おお)い肉(にく)だ。

This is meat with a lot of fat.

脂身(あぶらみ)の少(すく)ない赤身(あかみ)の肉(にく)が好(す)きだ。

I like lean meat with little fat.

和牛(わぎゅう)の脂身(あぶらみ)は口(くち)の中(なか)でとろけるように柔(やわ)らかい。

The fat on wagyu beef is so soft it melts in your mouth.

An essential food vocabulary word. In Japanese cuisine, the quality and marbling of fat (霜降(しもふ)り) is highly valued, especially in beef. The balance between 脂身(あぶらみ) and 赤身(あかみ) (lean meat) is a key topic when discussing meat quality.

Common collocations

脂身(あぶらみ)が多(おお)い: fatty, high in fat
脂身(あぶらみ)が少(すく)ない: lean, low in fat
脂身(あぶらみ)を取(と)り除(のぞ)く: to trim the fat
脂身(あぶらみ)と赤身(あかみ): fat and lean portions

Similar words

赤身(あかみ): lean meat — the opposite, the red, lean portion
脂肪(しぼう): fat (as a substance) — more scientific/nutritional term
霜降(しもふ)り: marbling — the fine distribution of fat within lean meat, highly prized in wagyu

Related Words

Antonym: 赤身(あかみ) (lean meat)

Compare: 脂肪(しぼう) (fat)

Compare: 霜降(しもふ)り (marbling)

Compare: 牛脂(ぎゅうし) (beef tallow)

general

Added 2026.3.30 15:37 · Revised 2026.9.2 13:02

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