A vital organic substance found in both animals and plants, crucial for energy storage and metabolic processes, often characterized by a viscous consistency and used in various applications such as cooking, lighting, and as a fuel source.
A substance that can be classified into solid and liquid forms based on temperature: solid when at room temperature and associated with animal sources, and liquid corresponding to plant-derived oils.
A secretion that can emerge from the skin, often containing fatty substances, which may be indicative of certain bodily conditions or states of health.
An essential component in cooking and food preparation, providing flavor and moisture, and influencing the texture and taste of dishes.
A term that can denote excess fat on the body, often associated with different types of meat, and can imply both nutritional content and aesthetic qualities.
Example:
肌がっぽいのです。
A type of nutrient found in both plant and animal bodies that typically exists as a solid at room temperature, serving as a significant source of energy and stored in tissues like subcutaneous areas, muscles, and the liver.
The substance that contributes to a person's body composition, which may lead to a physique that appears rounded or overweight, particularly when accumulated excessively without corresponding muscle development.
A category of lipids characterized by being solid at room temperature, consisting of fatty acids and glycerol, which are important for biological functions and energy storage.
An oily or greasy component derived from animal or plant sources that exists in various forms, including liquid fats like oils and solid fats, playing a crucial role in nutrition and metabolism.
Example:
脂肪分は減らしたほうがいいですね。
A type of perspiration that combines moisture with fatty components, typically emitted during moments of distress or discomfort, often indicating anxiety or physical struggle.
A clammy, thick sweat that seeps from the skin in hot conditions, creating a greasy feeling that can cling to the body.
A substance that can be derived from animals or plants, typically found in a viscous state, crucial for sustaining life, and often used in cooking, fuel, and other industrial applications.
A type of fat that accumulates in the bodies of animals, serving as a source of energy and flavor enhancement in food, which can also be secreted from skin and is often described as oily or greasy.
A general term used to refer to various oily or greasy substances, with distinctions based on their physical state at room temperature, such as solid fats from animal sources and liquid oils from plants.
Example:
歯医者で歯についたたばこのヤニを取ってもらうと、費用はどれくらいかかるでしょう？
A portion of meat that is characterized by a high content of fat, often recognized by its soft texture and rich flavor, adding moisture and enhancing the overall taste of dishes.
The fatty parts of the meat that contribute to its juiciness and flavor, often preferred in certain culinary practices for their ability to render and infuse dishes with richness.
The specific areas in an animal's meat that contain substantial fat deposits, which are known to affect cooking methods and final taste profiles, making them distinct from leaner cuts.
Example:
肉から脂身を取りなさい。