韓国語・英語・フランス語?! 焼肉好きでも意外と知らない 肉の部位名の由来Korean, English and French!? The word origins of meat cuts that even meat maniacs don’t know about.
元気になるため。人をもてなすため。自分へのご褒美のため。
焼肉をを食べるのに、日本人はなんでも理由を付ける気がする。
柔らかさを好む日本人は赤身より脂身が好きな人が多い。
特に牛肉のランクの最高を示す「A5」の肉は海外でも人気が出ているようだ。
立ち食い焼肉 治郎丸
白木のカウンターだけがあるこの店には椅子はなく、立ったまま焼肉を食す。
店は狭くて横に10人並べば満員。一人で食べている客も多い。
寿司ネタのように並ぶ肉の塊。目の前に並ぶ「部位」の札から好きなものを選んで店員に注文すると、その場で一切れずつ切ってくれる。
ところで、焼肉店では「盛り合わせ」以外は部位を指定して注文するのが一般的。
この部位の名前は日本語だけではなく英語、韓国語などが入り混じって面白い。
※以下、諸説あります。
- カルビ
韓国語で牛のバラ肉のこと
脂が多く柔らかい - ロース
roast（焼く）に適した肉の部位のこと
脂身が少ないが、高級店ではカルビのような脂身で柔らかいものもある - サーロイン
中世フランス語のsurlongeから
ステーキで出されるが最近は焼肉店でも人気 - ザブトン
肉厚で座布団みたいだから
脂身が多くとても柔らかい。人気の部位。
ホルモン（または’モツ’）は豚や牛の内蔵のこと
海外では「内蔵」ということを聞いて驚く人も多いと聞く。
しかし、日本人にはこの「ホルモン」を好む人が多い。「柔らかいのに低脂肪」ということで女性にも人気が高い。
見たままに内蔵の形のものもあるが、赤身の肉と変わりなく美味しいものもある。
「ホルモン」の名前の説は2つ
- 内臓類は捨てるものだったのを食すべるようになり、関西弁の「ほおるもの（捨てるもの）」から
- 内臓類は栄養が豊富で体に良いので英語の“hormone”から
- レバー・ハツ
心臓部分のこと
それぞれ英語のliver・heartから
ホルモンの代表格、脂はなくさっぱりとして、独特な食感 - タン
「舌」の英語 tongueが語源。日本で「タン」と言えば牛の舌の肉のこと。
独特の濃い味。塩味で食べるのが一般的でさっぱりしている。
ホルモンの中ではタンが一番人気だと思う。
この店は自分の食べたい枚数を１枚から注文できる焼肉店だ。
今回はライス¥280、ハイボール¥420と肉類は¥30,¥50,¥80,¥90,¥190と
一番高い¥290 のA5ランクのザブトンの
計6種類を一切れずつ注文した。
合計約¥1500。
好きなお肉を探したり、自分の好きなペースで食べたいときはぜひオススメのお店だ。
でも、一人で食べる焼肉はやっぱり寂しい。
| 店名 治郎丸 （ジロウマル） 住所 東京都新宿区歌舞伎町1-26-3 営業時間 11:30～翌5:00 |
【Writer】Tokyo de Asobo:Yoshida
【Translator】JasonBe it for the sake of health, entertainment or to treat oneself, it seems as though Japanese people are willing to use any excuse they can to eat yakiniku (meat grilled over a griddle).
Fatty cuts of meat are favoured over lean cuts in Japan, as the Japanese are fond of tender foods. ’A5’, the highest grade of yakiniku meat has also gained popularity overseas.
Restaurant Jiroumaru: standing room only
With not a seat in sight, customers at this restaurant eat their yakiniku while standing at an unvarnished wooden counter. The restaurant’s narrow size allows it to only accommodate ten customers, many of whom dine alone. The slabs of meat are displayed, much like the toppings are in a sushi restaurant. Once the customer has made their selection from the wooden name boards behind the counter, the staff will carve the meat, piece by piece, then and there.
It is worth noting that when ordering anything aside from the ‘combination platters’, it is customary to point at the cut of meat you want. Interestingly, some of the Japanese names for different cuts of meat have originated from languages such as English and Korean. Some such word origins have been listed below.
- Karubi：カルビ
Short ribs. From the Korean word for ‘beef ribs’ (galbi). Has a high fat content, and is very tender. - Rōsu：ロース
Loin. From the English word ‘roast’ due it’s suitability for roasting. Generally lean, but high class restaurants sell cuts marbled much like karubi. - Sirloin：サーロイン
From the Old French word surlonge. Is normally sold in steaks but has been popular in yakiniku restaurants as of late. - Zabuton：ザブトン
Chuck eye. Thick meaty slabs that resemble a zabuton (a flat Japanese cushion). A popular cut due to its high fat content and tenderness.
Horumon (offal), also known as ‘motsu’, refers to the innards of a pig or cow.
Foreigners are often shocked by the idea of eating offal, but it is generally liked in Japan. It is particularly favoured among women for its tenderness and low fat content.
While some types of horumon have the appearance of organs, they are just as delicious as cuts of lean meat.
There are two theories behind the origin of the word horumon（ホルモン）：
- It comes from the Kansai-dialect word hoorumono (meaning ‘to throw away’) as organs were originally thrown away.
- It comes from the English word ‘hormone’, as organs are rich in nutrients and are good for the body.
- Liver, hearts（レバー,ハツ）
From the English words ‘liver’ and ‘hearts’, it is the central part of the animal. A horumon classic, it has a unique texture and the little to no fat content gives it a refreshing feel. - Tan：タンTongue. Derived from the English word ‘tongue’. In Japan, the word tan usually refers to beef tongue. It has a very distinctive, strong flavour and is typically eaten with salt, giving it a very refreshing taste. In regards to horumon, I believe that it is the most popular cut.
This yakiniku restaurant allows you to order the meat you want, by the slice. During this particular visit I ordered a bowl of rice for ¥280, a highball cocktail for ¥420, as well as six different slices of meat. Individually they cost ¥30, ¥50, ¥80, ¥90, ¥190, and an A5 grade slice that was the priciest at ¥290. The grand total was about ¥1,500.
If you are in the mood to select and consume different cuts of meat at your own leisure, then I highly recommend this restaurant. That said, dining solo does get a bit lonesome.
| Store Jiroumaru (立ち食い焼肉 治郎丸) Location 1 Chome-26-3 Kabukichō, Shinjuku-ku, Tōkyō-to 160-0021 Open 11:30 AM – 5:00 AM the next day |
【Writer】Tokyo de Asobo:Yoshida
【Translator】Jo
