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A2 noun 10 دقيقة للقراءة

鶏肉

toriniku

تدرّب عليها أمثلة ملاحظات ونصائح 鶏肉 في 30 ثانية

الشرح 鶏肉 in your Level:

At the A1 level, you only need to know that 鶏肉 (toriniku) means 'chicken'. You will mostly see this word in basic food lists or when learning the names of animals and their meats. At this stage, you should focus on recognizing the kanji for meat (肉) and knowing that the first kanji (鶏) represents the chicken. You might use it in very simple sentences like 'Toriniku o tabemasu' (I eat chicken) or 'Toriniku ga suki desu' (I like chicken). It is an essential survival word for anyone visiting Japan who needs to order food or shop at a supermarket. You don't need to worry about specific cuts yet; just knowing the general term is a great start. Practice saying it clearly: to-ri-ni-ku.

سجّل مجاناً لقراءة الشرح الكامل

At the A2 level, you should be able to use 鶏肉 (toriniku) in more descriptive ways. This includes being able to ask if a dish contains chicken at a restaurant: 'Kore wa toriniku desu ka?' (Is this chicken?). You should also start noticing the difference between 鶏肉 and other meats like 豚肉 (butaniku - pork) and 牛肉 (gyūniku - beef). At this level, you might also learn how to order specific amounts, such as 'Toriniku o nihyaku guramu kudasai' (200 grams of chicken, please). You are beginning to understand that while 'tori' means bird, 'toriniku' is the specific term for the meat. You can also start using simple adjectives like 'oishii' (delicious) or 'yasui' (cheap) with this noun to describe your meals or shopping experiences.

By the B1 level, you are expected to understand the nuances of 鶏肉 in recipes and more complex social situations. You should be familiar with the different cuts of chicken, such as 胸肉 (mune-niku - breast) and もも肉 (momo-niku - thigh), as these are essential for following Japanese recipes or choosing the right meat for a specific dish like Karaage or Oyakodon. You can explain why you prefer one over the other using conjunctions like 'kara' or 'node'. For example: 'Momo-niku wa jūshī nano de, karaage ni tekishite imasu' (Thigh meat is juicy, so it is suitable for fried chicken). You should also be comfortable using the word in the passive voice, such as 'Toriniku ga tsukawarete imasu' (Chicken is being used).

سجّل مجاناً لقراءة الشرح الكامل

At the B2 level, you can engage in detailed discussions about the quality and sourcing of 鶏肉. You will understand terms like 地鶏 (Jidori - premium local chicken) and the cultural significance of certain regional breeds like Nagoya Kochin or Hinai-jidori. You can discuss health and nutrition fluently, mentioning how 鶏肉 is a superior source of lean protein (tanpaku-shitsu) compared to other meats. You should be able to read food labels that include cooking instructions or origin information. Your vocabulary will expand to include culinary techniques specifically associated with chicken, such as 'shimofuri' (parboiling) or 'tsukune' (chicken meatballs). You can also use the word in more abstract or idiomatic contexts, and understand the historical transition of meat eating in Japan.

سجّل مجاناً لقراءة الشرح الكامل

At the C1 level, your understanding of 鶏肉 includes deep cultural and linguistic nuances. You can discuss the etymology of the word and its regional variations like 'kashiwa' in Kansai. You can read and understand complex culinary essays or food critiques that describe the texture (shokkan) and flavor profile (umami) of different types of chicken in a sophisticated manner. You understand the economic impact of the poultry industry in Japan and can discuss topics like 'food self-sufficiency' (shokuryō jikyū-ritsu) in relation to chicken production. You are also aware of the delicate social aspects, such as how chicken is marketed to different demographics (e.g., 'salad chicken' for busy office workers). Your use of the word is indistinguishable from a native speaker's in terms of context and register.

سجّل مجاناً لقراءة الشرح الكامل

At the C2 level, you have a masterly command of the word 鶏肉 and its place in the Japanese language. You can interpret classical texts or historical documents that might refer to poultry consumption in pre-modern Japan using archaic terms. You can participate in high-level academic or professional debates about agricultural policy, food safety standards (like HACCP), and the molecular biology of meat flavor. You understand the most obscure idioms and literary references involving chickens and their meat. You can switch between technical, formal, and highly colloquial registers (like the slang used in professional kitchens) with ease. For you, the word 鶏肉 is not just a vocabulary item, but a gateway into the complex intersection of Japanese history, economy, and gastronomy.

سجّل مجاناً لقراءة الشرح الكامل

تدرّب عليها أمثلة ملاحظات ونصائح

鶏肉 في 30 ثانية

Toriniku literally translates to 'chicken meat' and is the standard Japanese term for poultry used in cooking and shopping.
It is a versatile ingredient found in famous dishes like Yakitori, Karaage, and Oyakodon, and is widely available in supermarkets.
The word distinguishes the meat from the living animal (niwatori) and general birds (tori), though 'tori' is often used casually.
It is highly regarded as a healthy, high-protein, and affordable food source, making it a staple of the Japanese daily diet.

The word 鶏肉 (toriniku) is the standard Japanese term for chicken meat. It is composed of two kanji characters: 鶏 (tori), meaning 'chicken' or 'domestic fowl', and 肉 (niku), meaning 'meat'. While the word tori on its own can mean 'bird' in a general sense, in a culinary context, it almost always refers to chicken. However, adding niku makes it explicit that you are referring to the food item rather than the living animal. This distinction is crucial in Japanese, as the language often separates the animal name from the meat name, though chicken is a unique case where the animal name is frequently used as a shorthand for the meat.

Culinary Identity: In Japanese supermarkets, you will see 鶏肉 labeled clearly, often categorized by the specific cut or the region of origin. Unlike some Western countries where 'poultry' might be a broad category, 鶏肉 specifically targets the domestic chicken. If you are looking for turkey or duck, different terms like shichimenchō or kamo are used.
Historical Context: Historically, meat consumption in Japan was restricted due to Buddhist influences for many centuries. However, poultry (specifically wild birds and later chickens) was often an exception or was consumed under the guise of medicinal purposes. The modern ubiquity of 鶏肉 in the Japanese diet began in the Meiji era and exploded post-World War II with the introduction of broiler chickens.

今日の夕飯は鶏肉のから揚げです。(Today's dinner is fried chicken.)

A common household sentence using the word in a daily context.

When you go to a restaurant, especially an izakaya (Japanese pub), you will encounter 鶏肉 in various forms. The most famous is perhaps Yakitori, which literally means 'grilled bird'. Even though the meat is chicken, the menu might just say 'Tori' instead of the full 'Toriniku'. In formal cooking or nutritional discussions, the full term toriniku is preferred to maintain clarity and professionalism. It is also important to note that Japan has high standards for chicken quality, with 'Jidori' (locally raised heirloom breeds) being a premium category of 鶏肉 that foodies actively seek out.

スーパーで鶏肉が安くなっていました。(The chicken meat was cheap at the supermarket.)

Chicken is considered a healthy protein source in Japan, often associated with words like herushī (healthy) and tanpaku (protein-rich). Because it is generally more affordable than beef (gyūniku), it is a staple for students and families on a budget. The versatility of 鶏肉 allows it to be used in everything from traditional nabe (hot pots) to Western-style stews and curries. Understanding this word is not just about vocabulary; it is about navigating the daily life and culinary landscape of Japan.

Using 鶏肉 (toriniku) in a sentence is straightforward because it functions as a standard noun. However, because Japanese grammar relies heavily on particles, you must pair it correctly with markers like o (object), ga (subject), or wa (topic). Because chicken meat is an inanimate object, it is paired with the existential verb arimasu rather than imasu (which is used for living birds).

As a Direct Object: When you are cooking, buying, or eating chicken, it is the object of the action.
Example: 鶏肉を焼きます (Toriniku o yakimasu - I will grill the chicken).
Specifying Types: To specify a part of the chicken, you use the 'no' particle.
Example: 鶏肉の胸肉 (Toriniku no muneniku - Chicken breast meat).

このカレーには鶏肉が入っていますか？ (Does this curry contain chicken?)

One nuance to keep in mind is the countability. In English, 'chicken' can be uncountable (the meat) or countable (the animal). In Japanese, 鶏肉 is strictly the substance. If you want to count living chickens, you use the counter -wa (羽). If you are referring to pieces of meat, you might use -kire (slices) or simply refer to the weight in guramu (grams). When ordering at a butcher, you would say 'Toriniku o nihyaku guramu kudasai' (200 grams of chicken meat, please).

ダイエット中なので、鶏肉を中心に食べています。(I'm on a diet, so I'm mainly eating chicken.)

In complex sentences, 鶏肉 can be modified by adjectives. Because it is a noun, you use the standard adjective forms. Shinsen na toriniku (fresh chicken) or oishii toriniku (delicious chicken). In recipes, you will often see it as the starting point for instructions: 'Toriniku o hitokuchi-dai ni kirimasu' (Cut the chicken into bite-sized pieces). This usage is very common in cookbooks and cooking shows, which are great resources for hearing the word in natural, instructional contexts.

The word 鶏肉 (toriniku) is ubiquitous in daily Japanese life. You will hear it most frequently in three main environments: the supermarket, the kitchen, and the restaurant. In supermarkets, the meat section is divided into beef, pork, and chicken. The signs above the chicken section will clearly display '鶏肉' in large kanji. If you are listening to announcements in the store, you might hear 'Honjitsu wa toriniku ga o-kaidoku desu!' (Today, chicken is a great bargain!).

In the Kitchen: On Japanese cooking shows (like 'Kyō no Ryōri'), chefs constantly refer to 鶏肉. They will discuss the differences between momo-niku (thigh) and mune-niku (breast). You'll hear them say things like 'Toriniku no umami o hikidashimasu' (We will bring out the umami of the chicken).
At Restaurants: When ordering, especially if you have dietary restrictions, you might ask the waiter if a dish contains chicken. Staff at family restaurants (famiresu) or fast-food chains like KFC Japan (often called 'Kentakkī') will use this word in their descriptions of seasonal items.

このサラダには鶏肉が入っています。(This salad contains chicken.)

Another common place to hear the word is in health and fitness contexts. Since chicken is a high-protein, low-fat food, personal trainers and nutritionists often mention it. On TV programs about longevity or dieting, you'll hear toriniku mentioned alongside sasami (chicken tenderloin) as the ideal food for muscle building. Even in casual conversations among friends about what to cook for dinner, 'Toriniku de nani ka tsukurō' (Let's make something with chicken) is a very frequent phrase.

In schools, during kyūshoku (school lunch) time, the menu is read out, and 鶏肉 is a frequent star. Children learn early on that chicken is a vital part of their nutrition. Because it's so common, the word is often shortened in casual settings to just tori, but in any situation requiring clarity—like a doctor's office or a detailed recipe—the full word toriniku is the gold standard.

One of the most common mistakes English speakers make is confusing 鶏肉 (toriniku) with the general word for bird, 鳥 (tori). While they are related and often used interchangeably in casual culinary contexts, there is a subtle difference. Tori (written as 鳥) refers to any bird, while Tori (written as 鶏) specifically refers to the domestic chicken. If you use the wrong kanji, you might accidentally imply you are eating a wild sparrow or a crow! Always use the 鶏 kanji when you want to be specific about chicken meat.

The 'Tori' vs 'Toriniku' Confusion: Learners often ask: 'Can I just say Tori?' The answer is yes, in a restaurant, but avoid it in formal writing. Saying 'Tori o kaimashita' (I bought a bird) sounds slightly like you bought a pet, whereas 'Toriniku o kaimashita' (I bought chicken meat) is unambiguous.
Counter Errors: Using the wrong counter is a classic mistake. Don't use -hiki (the counter for small animals) for chicken meat. Use -gire for slices or guramu for weight. If you use -wa, you are counting living birds.

❌ 私は鳥を食べます。
✅ 私は鶏肉を食べます。

The first sentence sounds like you eat birds in general; the second is the correct way to say you eat chicken.

Another mistake involves the pronunciation of the kanji 鶏. Some beginners confuse it with niwatori. Niwatori is the word for the living chicken in the yard. While niwatori-no-niku is technically correct, it sounds very childish and literal. Stick to toriniku. Also, be careful with the word chikin (the katakana loanword). While chikin is used for 'fried chicken' (furaido chikin) or 'chicken curry', it isn't used as a general term for the raw ingredient in the same way toriniku is.

Finally, learners sometimes struggle with the 'wa' vs 'ga' particles when talking about their preferences. If you say 'Toriniku ga kirai desu', you are saying you specifically dislike chicken. If you say 'Toriniku wa tabemasen', you are stating a general rule or habit (e.g., 'As for chicken, I don't eat it'). Using these incorrectly can lead to minor misunderstandings about your dietary needs.

While 鶏肉 (toriniku) is the most common term, Japanese has several specific words for different types and cuts of chicken. Knowing these can help you navigate menus and recipes more like a native speaker. The most important distinction is between the general term and the specific cuts used in Japanese cuisine.

鶏肉 (Toriniku) vs. チキン (Chikin): 'Toriniku' is the Japanese word for the meat as an ingredient. 'Chikin' is the katakana loanword used mostly for Western-style dishes like 'chikin nanban', 'chikin katsu', or 'furaido chikin'. You wouldn't usually call raw meat in the fridge 'chikin'.
かしわ (Kashiwa): As mentioned before, this is a regional term (Kansai/Kyushu). It comes from the resemblance of the chicken's feathers to the brown leaves of the oak tree (kashiwa). In some regions, 'kashiwa-meshi' (chicken rice) is a famous local dish.
地鶏 (Jidori): This refers to free-range, premium chicken. It is the 'Wagyu' of the chicken world. If you see 'Jidori' on a menu, expect higher quality and a higher price.

今日は鶏肉ではなく、鴨肉を使いましょう。(Let's use duck meat instead of chicken today.)

When comparing 鶏肉 to other meats, you will often see it listed alongside 豚肉 (butaniku - pork) and 牛肉 (gyūniku - beef). In Japan, chicken is often the 'default' meat for many home-cooked meals because of its light flavor and health benefits. If a recipe calls for meat but doesn't specify which kind, it's often chicken or pork in Japanese households. Another term you might encounter is 若鶏 (wakadori), which means 'young chicken'. This is often used on supermarket labels to indicate that the meat is tender and suitable for frying or grilling.

Lastly, don't forget the specific cuts! Momo (thigh) is juicy and preferred for karaage. Mune (breast) is cheaper and used for health-conscious meals. Sasami (tenderloin) is the leanest part, often eaten by athletes. Knowing these variations will make your use of the word 鶏肉 much more professional and precise.

How Formal Is It?

حقيقة ممتعة

In ancient Japan, chickens were primarily kept as 'time-keepers' because of their morning crowing. Eating them was often seen as taboo until the Meiji era.

دليل النطق

UK /ˌtɒrɪˈniːkuː/

US /ˌtɔːriˈniku/

Japanese does not use stress accent like English; instead, it uses pitch accent. In 'toriniku', the pitch starts low on 'to' and rises on 'ri-ni-ku'.

يتقافى مع

Kani-niku (Crab meat) Buta-niku (Pork) Gyū-niku (Beef) Shishi-niku (Boar meat) Uma-niku (Horse meat) Kamo-niku (Duck meat) Shika-niku (Venison) Yagi-niku (Goat meat)

أخطاء شائعة

Pronouncing the 'r' as a hard English 'r'. It should be more like a soft 'd' or 'l'.
Over-emphasizing the final 'u'. In many Japanese dialects, the final 'u' is almost silent.
Stress-accenting the first syllable (TO-riniku), which sounds unnatural.
Confusing the 'ni' sound with 'nee'. It should be a short 'i' like in 'bit'.
Pronouncing 'tori' like 'tory' (the political party).

مستوى الصعوبة

القراءة 3/5

The kanji 鶏 is complex (19 strokes), but 肉 is very basic.

الكتابة 4/5

Writing 鶏 from memory takes significant practice for beginners.

التحدث 1/5

Pronunciation is very simple for English speakers.

الاستماع 1/5

Distinct sound, easy to pick out in a sentence.

ماذا تتعلّم بعد ذلك

المتطلبات الأساسية

鳥 (Tori - Bird) 肉 (Niku - Meat) 食べる (Taberu - To eat) 買う (Kau - To buy) 料理 (Ryōri - Cooking)

تعلّم لاحقاً

豚肉 (Butaniku - Pork) 牛肉 (Gyūniku - Beef) 卵 (Tamago - Egg) 野菜 (Yasai - Vegetables) 魚 (Sakana - Fish)

متقدم

胸肉 (Muneniku - Breast) もも肉 (Momoniku - Thigh) 砂肝 (Sunagimo - Gizzard) 軟骨 (Nankotsu - Cartilage) 地鶏 (Jidori - Local chicken)

قواعد يجب معرفتها

Noun + no + Noun (Specification)

鶏肉のスープ (Chicken soup)

Noun + ga + Adjective (Preference/Description)

鶏肉がおいしいです。 (The chicken is delicious.)

Noun + o + Verb (Action)

鶏肉を煮込みます。 (I simmer the chicken.)

Noun + de + Noun (Ingredients/Method)

鶏肉で唐揚げを作ります。 (I make fried chicken with chicken.)

Noun + wa + Noun + yori + Adjective (Comparison)

鶏肉は牛肉より安いです。 (Chicken is cheaper than beef.)

سجّل مجاناً لقراءة الشرح الكامل

أمثلة حسب المستوى

これは鶏肉です。

This is chicken.

Simple A desu B structure.

鶏肉を食べます。

I eat chicken.

Object marker 'o' used with the verb 'tabemasu'.

鶏肉が好きです。

I like chicken.

Adjective 'suki' takes the 'ga' particle.

スーパーで鶏肉を買います。

I buy chicken at the supermarket.

Location marker 'de' and object marker 'o'.

鶏肉はいくらですか？

How much is the chicken?

Question word 'ikura' for price.

鶏肉と卵があります。

There is chicken and egg.

Connector 'to' for 'and'.

この鶏肉はおいしいです。

This chicken is delicious.

Demonstrative 'kono' modifying 'toriniku'.

鶏肉をください。

Chicken, please.

Polite request 'o kudasai'.

鶏肉を小さく切ってください。

Please cut the chicken into small pieces.

Te-form of verb 'kiru' with 'kudasai'.

鶏肉を焼いて、食べましょう。

Let's grill the chicken and eat.

Volitional form 'mashō'.

昨日、安い鶏肉を買いました。

Yesterday, I bought cheap chicken.

Past tense verb and adjective modification.

鶏肉の中に野菜を入れます。

I put vegetables inside the chicken.

Directional marker 'ni' for putting into.

鶏肉は豚肉より安いです。

Chicken is cheaper than pork.

Comparison structure 'A wa B yori [adj] desu'.

母は鶏肉料理が得意です。

My mother is good at cooking chicken.

Noun 'ryōri' combined with 'toriniku'.

冷蔵庫に鶏肉がありますか？

Is there chicken in the refrigerator?

Existential verb 'arimasu' for inanimate objects.

鶏肉を五百グラム買いました。

I bought 500 grams of chicken.

Number + counter (grams) used as an adverbial phrase.

鶏肉を柔らかくするために、お酒に漬けます。

To make the chicken tender, I soak it in sake.

Purpose clause 'tame ni'.

ダイエットのために、毎日鶏肉の胸肉を食べています。

For my diet, I eat chicken breast every day.

Specific cut 'mune-niku' used.

鶏肉に火が通るまで焼いてください。

Grill it until the chicken is cooked through.

Time limit marker 'made'.

この店は新鮮な鶏肉を使っていることで有名です。

This shop is famous for using fresh chicken.

Nominalized clause 'koto de'.

鶏肉を一口大に切ってから、油で揚げます。

After cutting the chicken into bite-sized pieces, fry it in oil.

Sequence marker 'te kara'.

鶏肉は他の肉に比べて、脂肪が少ないです。

Compared to other meats, chicken has less fat.

Comparison phrase 'ni kurabete'.

味付けした鶏肉を冷蔵庫で一晩寝かせます。

Let the seasoned chicken rest in the fridge overnight.

Causative verb 'nekaseru'.

鶏肉が苦手な人のために、魚料理も用意しました。

For people who don't like chicken, I also prepared fish dishes.

Noun modifier clause 'toriniku ga nigate na'.

鶏肉の旨味を最大限に引き出す調理法を学びました。

I learned a cooking method that brings out the umami of chicken to the maximum.

Abstract noun 'umami' and 'saidaigen' (maximum).

最近は、輸入された鶏肉よりも国産の鶏肉を好む消費者が増えています。

Lately, the number of consumers who prefer domestic chicken over imported chicken is increasing.

Passive/Intransitive verb 'fuete iru'.

この地鶏の鶏肉は、歯ごたえがあって非常に美味しいです。

This premium local chicken meat has a nice chewiness and is extremely delicious.

Specific texture word 'ha-gotae'.

鶏肉を調理する際は、食中毒を防ぐために中心部まで加熱する必要があります。

When cooking chicken, it is necessary to heat the center to prevent food poisoning.

Formal conditional 'sai' and 'hitsuyō ga aru'.

鶏肉の皮を取り除くことで、カロリーを大幅に抑えることができます。

By removing the chicken skin, you can significantly reduce calories.

Means/Method marker 'koto de'.

このタレは、鶏肉との相性が抜群に良いです。

This sauce goes outstandingly well with chicken.

Compatibility phrase 'aishō ga yoi'.

鶏肉をじっくり煮込むことで、スープに深いコクが出ます。

By simmering the chicken slowly, the soup gets a deep richness.

Adverb 'jikkuri' (slowly/thoroughly).

宗教上の理由で牛肉を食べられない人でも、鶏肉なら食べられる場合があります。

Even for people who cannot eat beef for religious reasons, they can sometimes eat chicken.

Conditional 'nara' for contrast/limitation.

鶏肉のタンパク質は消化吸収が良いため、高齢者や病後の食事にも適しています。

Because the protein in chicken is easily digested and absorbed, it is suitable for the elderly or post-illness meals.

Technical terms 'shōka kyūshū' and 'tekishite iru'.

江戸時代には、鶏肉は「薬喰い」として密かに食されることもありました。

In the Edo period, chicken was sometimes secretly eaten as 'medicinal eating'.

Historical term 'kusuri-gui' and passive form 'shokusareru'.

鶏肉の鮮度を見分けるには、肉の色と弾力をチェックすることが不可欠です。

To distinguish the freshness of chicken, checking the color and elasticity of the meat is essential.

Formal structure '...ni wa ... koto ga fukaketsu desu'.

このレストランでは、特定の農家から直送されたこだわりの鶏肉のみを使用しています。

This restaurant uses only specially selected chicken sent directly from specific farmers.

Compound verb 'chokusō' and noun 'kodawari'.

鶏肉の部位ごとの特性を理解することで、より高度な料理が可能になります。

By understanding the characteristics of each part of the chicken, more advanced cooking becomes possible.

Abstract noun 'tokusei' (characteristics).

鶏肉の価格変動は、飼料の輸入コストに大きく左右される傾向にあります。

Fluctuations in chicken prices tend to be greatly influenced by the cost of imported feed.

Economic terms 'kakaku hendō' and 'sayū sareru'.

鶏肉を塩麹に漬け込むと、酵素の働きで肉質が驚くほど柔らかくなります。

When you marinate chicken in shio-koji, the meat becomes surprisingly tender due to the action of enzymes.

Scientific terms 'kōso' and 'nikushitsu'.

日本の食文化において、鶏肉はハレの日もケの日も欠かせない食材となっています。

In Japanese food culture, chicken has become an indispensable ingredient for both special occasions and daily life.

Cultural concepts 'Hare' and 'Ke'.

鶏肉の消費拡大は、戦後の国民の栄養状態改善に多大なる貢献を果たしたと言える。

It can be said that the expansion of chicken consumption contributed greatly to the improvement of the nutritional status of the people after the war.

Formal written style ending in 'to ieru'.

近年、鶏肉の低脂質・高タンパクな特性が、ウェルビーイングを追求する層に高く評価されている。

In recent years, the low-fat, high-protein characteristics of chicken have been highly valued by those pursuing well-being.

Loanword 'well-being' and formal passive 'hyōka sarette iru'.

鶏肉の熟成プロセスにおけるアミノ酸組成の変化が、その風味の奥行きを決定づける。

Changes in the amino acid composition during the aging process of chicken determine the depth of its flavor.

Technical scientific terminology.

地鶏の定義は農林規格によって厳格に定められており、流通する鶏肉のわずか数パーセントに過ぎない。

The definition of Jidori is strictly determined by agricultural standards, accounting for only a few percent of the chicken in circulation.

Formal restrictive phrase 'ni sugisai'.

鶏肉料理の多様性は、日本各地の風土や歴史的背景を色濃く反映している。

The diversity of chicken dishes strongly reflects the climate and historical background of various regions in Japan.

Idiomatic expression 'iro-koku han'ei suru'.

アニマルウェルフェアの観点から、鶏肉の生産体制を見直す動きが欧米のみならず日本でも加速している。

From the perspective of animal welfare, the movement to review chicken production systems is accelerating not only in the West but also in Japan.

Sociopolitical phrase 'kan-ten kara'.

鶏肉の部位を余すところなく活用する「一羽買い」の文化は、食材への敬意の表れである。

The culture of 'buying the whole bird' and utilizing every part of the chicken without waste is an expression of respect for the ingredients.

Cultural idiom 'amasu tokoro naku'.

鶏肉のグローバルな供給網における地政学的リスクは、食料安全保障上の喫緊の課題となっている。

Geopolitical risks in the global chicken supply chain have become an urgent issue for food security.

High-level political/economic terminology.

تلازمات شائعة

鶏肉を焼く

鶏肉を煮る

鶏肉を切る

新鮮な鶏肉

国産の鶏肉

鶏肉の皮

鶏肉の旨味

鶏肉料理

鶏肉を漬ける

鶏肉を揚げる

العبارات الشائعة

鶏肉の唐揚げ

— Japanese-style fried chicken. One of the most popular dishes in Japan.

お弁当に鶏肉の唐揚げを入れました。

鶏肉の親子丼

— Chicken and egg bowl. Literally 'parent and child' bowl.

ランチに鶏肉の親子丼を食べました。

鶏肉の照り焼き

— Chicken teriyaki. A classic sweet and savory chicken dish.

鶏肉の照り焼きは子供たちに人気です。

鶏肉のトマト煮

— Chicken stewed in tomato sauce. A popular home-cooked Western-style dish.

今夜は鶏肉のトマト煮を作ります。

鶏肉のソテー

— Sautéed chicken. Often served with seasonal vegetables.

鶏肉のソテー、レモン添え。

鶏肉のつくね

— Chicken meatballs, often served on skewers at yakitori shops.

鶏肉のつくねをタレで注文しました。

鶏肉のささみ

— Chicken tenderloin. Known for being high in protein and low in fat.

鶏肉のささみを茹でてサラダにします。

鶏肉の水炊き

— Chicken hot pot. A specialty of Fukuoka (Hakata).

冬は鶏肉の水炊きが最高です。

鶏肉の胸肉

— Chicken breast meat. Often used for healthy cooking.

鶏肉の胸肉は安くてヘルシーです。

鶏肉のもも肉

— Chicken thigh meat. Known for being juicy and flavorful.

ジューシーな鶏肉のもも肉を使います。

يُخلط عادةً مع

鶏肉 vs 鳥 (Tori)

Tori means bird. While used for chicken meat, it can also mean a sparrow, eagle, or crow.

鶏肉 vs 豚肉 (Butaniku)

Pork. The first kanji looks slightly similar but refers to a pig.

鶏肉 vs 牛肉 (Gyūniku)

Beef. The first kanji is much simpler (牛).

تعبيرات اصطلاحية

"鶏肉を食う"

— To eat chicken. While literal, in some contexts, it can imply taking the 'easy' or 'standard' protein choice.

毎日鶏肉を食って体を鍛える。

Informal

"牛を食らわば皿まで (related)"

— If you're going to eat beef, eat the plate too. (Go all the way). Chicken is often the contrast here as the 'lighter' meat.

中途半端はやめて、牛を食らわば皿までだ。

Literary

"鶏口となるも牛後となるなかれ"

— Better to be the beak of a chicken than the rump of an ox. Better to be a leader of a small group than a follower of a large one.

大企業よりベンチャーで鶏口となる道を選んだ。

Formal/Idiomatic

"鶏を割くに焉んぞ牛刀を用いん"

— Why use a meat cleaver to kill a chicken? Don't use excessive force for a small problem.

そんな小さな問題に、鶏を割くに焉んぞ牛刀を用いんだよ。

Literary

"鶏が先か卵が先か"

— Which came first, the chicken or the egg? Used for circular arguments.

それはまさに鶏が先か卵が先かの議論だ。

General

"鶏の群れに鶴"

— A crane in a flock of chickens. A person who stands out for their beauty or talent in a mediocre group.

彼女はまさに鶏の群れに鶴だ。

Literary

"鶏鳴狗盗"

— Chicken crowing and dog stealing. Using petty tricks or small talents to get out of a mess.

鶏鳴狗盗の類だが、役に立った。

Literary/Historical

"鶏を盗んで隣を窺う"

— To steal a chicken and then look at the neighbor. To do something wrong and then act suspiciously.

彼の態度は鶏を盗んで隣を窺うようだ。

Obscure

"風馬牛 (related contrast)"

— To have nothing to do with each other. Chicken is often contrasted with the larger animals in these idioms.

それとこれとは風馬牛だ。

Formal

"鶏の三歩 (slang-ish)"

— Forgetting something after taking three steps, like a chicken. Refers to being forgetful.

私は鶏の三歩で、すぐに忘れてしまう。

Informal

سهل الخلط

鶏肉 vs Niwatori

Both refer to chickens.

Niwatori is the living animal. Toriniku is the meat. You wouldn't say 'I ate a niwatori' unless you ate the whole living bird.

庭にニワトリがいます。 (There is a chicken in the yard.)

鶏肉 vs Chikin

It's the English loanword.

Chikin is used for Western-style prepared dishes (Fried Chicken, Chicken Katsu). Toriniku is for the raw ingredient.

コンビニでチキンを買いました。 (I bought fried chicken at the convenience store.)

鶏肉 vs Kashiwa

It's a synonym.

Kashiwa is regional (Kansai/Kyushu). Toriniku is universal standard Japanese.

この店では鶏肉をカシワと呼びます。 (This shop calls chicken 'kashiwa'.)

鶏肉 vs Sasami

It's a type of chicken meat.

Sasami is specifically the tenderloin. Toriniku is the whole category.

鶏肉の中でも、ささみが一番好きです。 (Among chicken meat, I like tenderloin best.)

鶏肉 vs Yakitori

It contains the word for bird.

Yakitori is a specific dish (skewers). Toriniku is the raw meat.

鶏肉を使って焼き鳥を作ります。 (I use chicken meat to make yakitori.)

أنماط الجُمل

[Food] を食べます。

鶏肉を食べます。

[Food] は [Adjective] です。

鶏肉はヘルシーです。

[Food] を [Verb-te] から [Action]。

鶏肉を焼いてから、食べます。

[Food] のために [Action]。

鶏肉を買うために、スーパーへ行きます。

[Food] に比べて、[Contrast]。

鶏肉に比べて、牛肉は高いです。

[Food] を [Verb-base] ことで [Result]。

鶏肉を煮込むことで、柔らかくなります。

[Food] の [Attribute] が [Effect] をもたらす。

鶏肉の低脂肪な特性が、健康維持に寄与する。

[Food] は [Context] において [Role] を果たしている。

鶏肉は日本の食文化において重要な役割を果たしている。

عائلة الكلمة

الأسماء

鶏 (Niwatori - the animal)

鳥 (Tori - bird)

肉 (Niku - meat)

地鶏 (Jidori - local chicken)

若鶏 (Wakadori - young chicken)

الأفعال

鶏肉を捌く (Toriniku o sabaku - to butcher/dress a chicken)

الصفات

鶏肉らしい (Toriniku-rashii - chicken-like)

مرتبط

卵 (Tamago - egg)

焼き鳥 (Yakitori - grilled chicken skewers)

唐揚げ (Karaage - fried chicken)

手羽先 (Tebasaki - chicken wings)

砂肝 (Sunagimo - chicken gizzard)

سجّل مجاناً لرؤية جميع الأمثلة

كيفية الاستخدام

frequency

Extremely frequent. It is the most consumed meat in Japanese households.

أخطاء شائعة

Saying 'Tori o tabemasu' in a formal setting. → 鶏肉を食べます。
While 'Tori' is fine among friends, 'Toriniku' is the correct and more polite term for the meat.
Writing 鳥肉 instead of 鶏肉. → 鶏肉
鳥 refers to any bird. 鶏 specifically refers to chicken. Using the correct kanji shows better literacy.
Using '-hiki' to count pieces of chicken meat. → ～切れ (kire) or ～個 (ko)
-hiki is for living small animals. For meat, use counters for slices or pieces.
Calling raw chicken 'Chikin'. → 鶏肉 (Toriniku)
'Chikin' is usually reserved for Western-style prepared dishes, not the raw ingredient.
Pronouncing 'Toriniku' with English stress on the first syllable. → Equal length syllables with pitch rise.
Japanese is mora-timed. Giving each syllable (to-ri-ni-ku) equal length is key to sounding native.

نصائح

Use with Counters

When buying chicken, use 'guramu' for weight. When counting pieces of fried chicken, you can use 'ko' (e.g., karaage ni-ko).

Bento Essential

If you are making a Japanese bento, chicken (especially karaage or teriyaki) is considered a 'star' ingredient that fills people up.

Kanji Recognition

Learn the 'meat' radical (肉). It appears in beef (牛肉), pork (豚肉), and chicken (鶏肉), helping you navigate any menu.

Soft 'R'

Make sure the 'ri' in toriniku isn't a hard English 'R'. It should be a quick tap of the tongue against the roof of the mouth.

Check the Origin

Look for '国産' (Kokusan) on the label if you want chicken raised in Japan. It is usually higher quality than imported meat.

Tenderizing

Japanese recipes often suggest soaking toriniku in 'sake' or 'shio-koji' to make it extra tender before cooking.

Protein Source

If you're at the gym in Japan, look for 'Salad Chicken' (sarada chikin) in convenience stores. It's pre-cooked toriniku mune-niku.

Yakitori Etiquette

When eating yakitori, it's perfectly fine to eat the chicken directly off the skewer. You don't need to use your chopsticks to pull it off.

The Oak Connection

Remember the word 'Kashiwa' by thinking of the oak tree. It's a fun way to impress your friends from Osaka or Fukuoka.

Hygiene First

In Japanese kitchens, they are very careful about 'shokuchūdoku' (food poisoning). Always wash your hands after touching raw toriniku.

احفظها

وسيلة تذكّر

Imagine a **TORY** (Tori) politician eating a **NE**w (Ni) **KOO**k (Ku) chicken dish. Tori-ni-ku!

ربط بصري

Visualize a chicken (Tori) jumping into a meat (Niku) grinder and coming out as a package of Toriniku.

Word Web

Chicken Meat Protein Supermarket Yakitori Karaage Cooking Recipe

تحدٍّ

Go to a Japanese supermarket (or a website like Rakuten/Amazon Japan) and find three different labels for 鶏肉. Write down the price per 100 grams.

أصل الكلمة

The word is a compound of 'tori' (bird/chicken) and 'niku' (meat). The kanji '鶏' specifically denotes the domestic chicken, distinguishing it from wild birds '鳥'.

المعنى الأصلي: The meat of the domestic fowl.

Japonic (Yamato Kotoba + Sino-Japanese characters).

السياق الثقافي

Be mindful that while chicken is widely eaten, some Buddhists may still avoid meat. However, chicken is generally the most accepted meat in Japan.

In the West, chicken is often seen as the 'boring' healthy choice. In Japan, it is celebrated for its specific textures and cuts, much like beef.

KFC Christmas Tradition in Japan Oyakodon (The 'Parent and Child' bowl) Yakitori-ya (Specialized chicken skewer bars)

تدرّب في الحياة الواقعية

سياقات واقعية

Supermarket Shopping

鶏肉はどこですか？
鶏肉のひき肉はありますか？
この鶏肉は国産ですか？
鶏肉がセールになっています。

Restaurant Ordering

鶏肉料理のおすすめは何ですか？
鶏肉を抜いてもらえますか？
鶏肉の焼き加減はどうしますか？
このスープは鶏肉が入っていますか？

Cooking at Home

鶏肉に塩胡椒を振ります。
鶏肉を一口大に切ります。
鶏肉を中火で焼きます。
鶏肉に火が通るまで待ちます。

Health and Fitness

鶏肉はタンパク質が豊富です。
ダイエットに鶏肉のささみがいいです。
鶏肉の皮は脂質が多いです。
毎日鶏肉を食べて筋トレします。

School Lunch (Kyushoku)

今日の献立は鶏肉のカレーです。
鶏肉を残さず食べましょう。
鶏肉が苦手な人はいますか？
鶏肉は体にいい栄養があります。

بدايات محادثة

"鶏肉料理の中で、何が一番好きですか？ (What is your favorite chicken dish?)"

"鶏肉の胸肉ともも肉、どちらが好きですか？ (Do you prefer chicken breast or thigh?)"

"スーパーで鶏肉を買うとき、何をチェックしますか？ (What do you check when buying chicken at the supermarket?)"

"あなたの国では、鶏肉をどうやって料理しますか？ (In your country, how do you cook chicken?)"

"鶏肉を使ったおすすめのレシピを教えてください。 (Please tell me a recommended recipe using chicken.)"

مواضيع للكتابة اليومية

今日食べた鶏肉料理について、味や食感を詳しく書いてみましょう。 (Write in detail about the taste and texture of the chicken dish you ate today.)

なぜ鶏肉は世界中で人気があるのだと思いますか？ (Why do you think chicken is popular all over the world?)

鶏肉の胸肉を使って、ヘルシーな一週間の献立を考えてください。 (Create a healthy one-week menu using chicken breast.)

初めて鶏肉を自分で料理した時の思い出を書いてください。 (Write about your memory of the first time you cooked chicken yourself.)

地鶏（プレミアムな鶏肉）と普通の鶏肉の違いについて、あなたの意見を書いてください。 (Write your opinion on the difference between Jidori and regular chicken.)

الأسئلة الشائعة

10 أسئلة

Not exactly. 'Tori' means 'bird' in general, while 'Toriniku' specifically means 'chicken meat'. However, in a restaurant or kitchen, people often say 'Tori' as a shorthand for 'Toriniku'. If you are in a supermarket, look for the kanji 鶏肉 to be sure you are buying chicken meat and not some other type of bird.

You say 'Mune-niku' (胸肉). If you want to be very specific, you can say 'Toriniku no mune-niku'. It is usually the cheapest cut of chicken and is very popular for healthy recipes. You will see it labeled clearly in the meat section of any Japanese grocery store.

Jidori (地鶏) refers to high-quality, local, free-range chicken. To be labeled as Jidori, the chicken must meet strict standards regarding its breed, how it was raised, and for how long. It is much more expensive than regular 'broiler' chicken and is known for its intense flavor and firm texture.

No, you should use 'Niwatori' (鶏/にわとり) for the living animal. 'Toriniku' literally means 'chicken meat', so using it for a living bird would sound like you are looking at it purely as food, which might be a bit morbid or confusing in a non-culinary context.

'Kashiwa' is a regional name for chicken meat used mainly in the Kansai and Kyushu regions of Japan. It comes from the brown color of certain chicken feathers, which resemble the withered leaves of the Kashiwa (oak) tree. It's a more traditional and local way to refer to the meat.

While there are many, 'Karaage' (Japanese fried chicken) is arguably the most popular. It is a staple in bento boxes, izakayas, and home dinners. Other very popular dishes include 'Yakitori' (grilled skewers) and 'Oyakodon' (chicken and egg over rice).

Compared to beef, chicken is very affordable. It is usually the cheapest meat available in supermarkets, followed by pork. This makes it a very common choice for students, large families, and anyone looking to save money while still getting good protein.

You can ask: 'Kore ni wa toriniku ga haitte imasu ka?' (Does this contain chicken?). If you have an allergy or dietary restriction, this is a very important phrase to know. Most waiters will understand 'Toriniku' immediately.

'Sasami' (ささみ) refers to the chicken tenderloin. It is the part of the breast that is very lean and high in protein. It is shaped like a bamboo leaf, which is where the name comes from ('Sasa' means bamboo leaf). It is often used in salads or healthy snacks.

Yes, in specific specialized restaurants, you might find 'Tori-wasa' or 'Tori-sashi', which is lightly seared or completely raw chicken. However, this is prepared with extremely fresh, high-quality Jidori and strict hygiene standards. It is not recommended to try this with regular supermarket chicken!

سجّل مجاناً للنصائح والملاحظات