A general term for various types of marine animals characterized by a hard shell, which includes species such as clams, snails, and oysters, often found in aquatic environments.
Refers specifically to mollusks that possess a rigid outer covering, commonly consumed as food or used in traditional crafts, with their shells sometimes serving alternative purposes throughout history.
Describes an animal that resides primarily in shallow waters, often with a distinctive shell structure, which plays a significant role in cultural practices, such as games or decorative arts.
Example:
私が手にしてるのはの化石です。
The hard exterior that encases and protects a mollusk, composed mainly of calcium carbonate, formed by secretion from the organism's soft tissues.
A naturally occurring structure found on the beach or in the ocean, typically characterized by its intricate shapes and patterns, often collectable or used in decorative arts.
The protective casing that serves as both a habitat and a defense mechanism for certain marine animals, showcasing the diversity of forms in different species.
An inorganic formation that develops as a result of biological processes, often highlighting environmental conditions and ecological interactions where the mollusk resides.
Example:
トムは美しい貝がらを浜辺でひろった。
A term referring to a large shell or mollusk, often used in various contexts related to marine life and marine environments.
In the context of kanji, it denotes the radical that appears on the right side of certain characters, typically related to the head or upper body, symbolizing aspects connected to a person's head.
A classification of kanji that includes specific characters where the radical "大貝" is used as a component, highlighting its relation to meanings that pertain to the head or the facial area.
A type of shellfish characterized by a dark purple, nearly oval-shaped shell, commonly found in marine environments, and often used in various culinary dishes such as bouillabaisse and steamed with wine.
A bivalve mollusk, specifically the Mediterranean variety of the common mussel, known for its edible flesh and distinct coloration, frequently featured in seafood recipes.
A marine mollusk with a smooth, elongated shell that is typically purplish-black in color, popular in seafood cuisine and enjoyed for its flavor and texture.
The muscle found in bivalve mollusks that connects and closes the two shells, allowing the animal to open and close its shell for protection and movement.
A type of processed food made from the edible part of shellfish such as scallops, often prepared by boiling and drying.