肉: meat

今夜こんやは久ひさしぶりに肉にくが食たべられるぞ。

Tonight we finally get to eat meat after a long time.

石匙いしさじは、肉にくや魚さかなを切きるナイフのような道具どうぐです。

A stone spoon-shaped blade (ishisaji) is a knife-like tool for cutting meat and fish.

煮にれば、かたい木の実このみも、肉にくや魚さかなも、やわらかくて食たべやすくなります。

If you boil them, hard nuts, meat, and fish all become soft and easy to eat.

縄文人じょうもんじんの骨ほねを調しらべると、海うみに近ちかいムラの人ひとは魚さかなや貝かいを、山やまに近ちかいムラの人ひとは木の実このみや肉にくを多おおく食たべていたことがわかります。

Examining their bones shows that people in villages near the sea ate a lot of fish and shellfish, and people near the mountains ate more nuts and meat.