"肉漿" meaning in All languages combined

See 肉漿 on Wiktionary

Noun [日本語]

IPA: [ɲ̟ikɯ̟ᵝɕo̞ː] Forms: にくしょう
  1. 肉を搾り取ることにより得られる汁。
    Sense id: ja-肉漿-ja-noun-G2ftyoC3 Categories (other): 日本語 肉 Topics: meat
The following are not (yet) sense-disambiguated
Synonyms: 肉汁
{
  "categories": [
    {
      "kind": "other",
      "name": "日本語",
      "parents": [],
      "source": "w"
    },
    {
      "kind": "other",
      "name": "日本語 名詞",
      "parents": [],
      "source": "w"
    },
    {
      "kind": "other",
      "name": "日本語 国際音声記号あり",
      "parents": [],
      "source": "w"
    }
  ],
  "forms": [
    {
      "form": "にくしょう"
    }
  ],
  "lang": "日本語",
  "lang_code": "ja",
  "pos": "noun",
  "pos_title": "名詞",
  "senses": [
    {
      "categories": [
        {
          "kind": "other",
          "name": "日本語 肉",
          "parents": [],
          "source": "w"
        }
      ],
      "examples": [
        {
          "ref": "(村井弦斎『食道楽 春の巻』)",
          "text": "肉漿を作る時は先ず血肉を極めて薄く截り、寄生虫類を殺すため鉄網の上にて両面を少しく焼き、熱き内に手早く器械に入れて一つ一つ絞るなり。"
        }
      ],
      "glosses": [
        "肉を搾り取ることにより得られる汁。"
      ],
      "id": "ja-肉漿-ja-noun-G2ftyoC3",
      "ruby": [
        [
          "搾",
          "しぼ"
        ],
        [
          "取",
          "と"
        ]
      ],
      "topics": [
        "meat"
      ]
    }
  ],
  "sounds": [
    {
      "form": "にくしょー",
      "raw_tags": [
        "東京式"
      ],
      "roman": "[nìkúshóó]",
      "tags": [
        "Heiban"
      ]
    },
    {
      "ipa": "[ɲ̟ikɯ̟ᵝɕo̞ː]"
    },
    {
      "form": "にくしょー",
      "raw_tags": [
        "京阪式"
      ],
      "tags": [
        "Heiban"
      ]
    }
  ],
  "synonyms": [
    {
      "word": "肉汁"
    }
  ],
  "word": "肉漿"
}
{
  "categories": [
    "日本語",
    "日本語 名詞",
    "日本語 国際音声記号あり"
  ],
  "forms": [
    {
      "form": "にくしょう"
    }
  ],
  "lang": "日本語",
  "lang_code": "ja",
  "pos": "noun",
  "pos_title": "名詞",
  "senses": [
    {
      "categories": [
        "日本語 肉"
      ],
      "examples": [
        {
          "ref": "(村井弦斎『食道楽 春の巻』)",
          "text": "肉漿を作る時は先ず血肉を極めて薄く截り、寄生虫類を殺すため鉄網の上にて両面を少しく焼き、熱き内に手早く器械に入れて一つ一つ絞るなり。"
        }
      ],
      "glosses": [
        "肉を搾り取ることにより得られる汁。"
      ],
      "ruby": [
        [
          "搾",
          "しぼ"
        ],
        [
          "取",
          "と"
        ]
      ],
      "topics": [
        "meat"
      ]
    }
  ],
  "sounds": [
    {
      "form": "にくしょー",
      "raw_tags": [
        "東京式"
      ],
      "roman": "[nìkúshóó]",
      "tags": [
        "Heiban"
      ]
    },
    {
      "ipa": "[ɲ̟ikɯ̟ᵝɕo̞ː]"
    },
    {
      "form": "にくしょー",
      "raw_tags": [
        "京阪式"
      ],
      "tags": [
        "Heiban"
      ]
    }
  ],
  "synonyms": [
    {
      "word": "肉汁"
    }
  ],
  "word": "肉漿"
}

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This page is a part of the kaikki.org machine-readable All languages combined dictionary. This dictionary is based on structured data extracted on 2025-01-23 from the jawiktionary dump dated 2025-01-20 using wiktextract (0c0c1f1 and 4230888). The data shown on this site has been post-processed and various details (e.g., extra categories) removed, some information disambiguated, and additional data merged from other sources. See the raw data download page for the unprocessed wiktextract data.

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