肉

In a culinary context, this word refers to the edible flesh of mammals and birds. While it is a general term for meat, in daily conversation, it often implies beef or pork unless specified otherwise. It is crucial to note that the flesh of fish or shellfish is referred to as 身 (mi), not 肉 (niku). Using 肉 for fish would sound unnatural to a native speaker.

When referring to the human or animal body, it denotes the soft tissues, including muscle and fat. It is frequently used to describe a person's physique or the amount of flesh on their bones. In this sense, it carries a physical, tactile connotation rather than a nutritional one.

Depending on the context, it can be used neutrally or descriptively. For example, describing someone as having "good flesh" (肉付きが良い) is generally a neutral or positive observation of their build, whereas "losing flesh" (肉が落ちる) refers to weight loss or muscle atrophy.