もも肉(にく)

ももにく
noun
thigh meat; leg meat
foodcooking
1. thigh meat; leg meat
meat cut from the thigh or upper leg of an animal, especially chicken, beef, or pork
鶏(とり)のもも肉(にく)を買(か)ってきた。
I bought some chicken thigh meat.
もも肉(にく)は脂(あぶら)がのっていてジューシーだ。
Thigh meat is fatty and juicy.
からあげには胸肉(むねにく)よりもも肉(にく)を使(つか)った方(ほう)がやわらかく仕上(しあ)がる。
Karaage turns out more tender when you use thigh meat rather than breast meat.

Composed of もも (thigh) + 肉(にく) (meat). One of the most common meat cut terms in Japanese cooking and shopping. Can be written as 腿肉(ももにく) in kanji, but the hiragana-kanji mix is more common.

Common collocations

  • 鶏(とり)もも肉(にく): chicken thigh meat
  • 牛(ぎゅう)もも肉(にく): beef round/thigh
  • 豚(ぶた)もも肉(にく): pork leg meat
  • もも肉(にく)を焼(や)く: to grill thigh meat
  • 骨(ほね)つきもも肉(にく): bone-in thigh meat

Similar words

  • 胸肉(むねにく): breast meat — leaner and drier than thigh meat
  • 手羽先(てばさき): chicken wing tip
  • 手羽元(てばもと): chicken drumette
  • ささみ: chicken tender/fillet — the leanest part of the chicken
general
Added 2026.4.24 22:25 · Revised 2026.10.2 9:20
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