桜肉

Japanese

Kanji in this term
桜	肉
さくら Grade: 5	にく Grade: 2
yutōyomi

Alternative spellings
櫻肉 (kyūjitai) さくら肉

Etymology

Several theories exist:

• A codeword used in the Edo period, during parts of which meat was banned or considered taboo. 桜 (sakura, “cherry”) was used on its own to substitute the entire name 馬肉 (baniku), possibly later developing into the current form with 肉 (niku) attached. Pork was also referred to as 牡丹 (botan, “peony”) and deer as 紅葉 (momiji, “red leaves”), which appears to accord with this origin.
• Horse meat purportedly tastes better around the same time that cherry trees blossom (spring); after winter, for which the horse accumulates fat reserves to keep warm, the horse will remain fattened and as a result taste considerably better, becoming associated with the cherry blossoms of the same season.
• Horse meat resembles cherry blossoms in color.
• Conflation with 佐倉 (Sakura), a city close to Edo known for its horse ranches.

(This etymology is missing or incomplete. Please add to it, or discuss it at the Etymology scriptorium.)

Pronunciation

• IPA^(key): [sa̠kɯ̟ɾa̠ɲ̟ikɯ̟]

Noun

桜(さくら)肉(にく) • (sakuraniku) 

1. horsemeat