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貝 , かい JLPT 2 kainoun (common) (futsuumeishi)- shell; shellfish
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貝殻 ,貝 ,貝 がら, かいがら JLPT 1 kaigaranoun (common) (futsuumeishi)- shell
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魚介類 ,魚 , ぎょかいるい gyokairuinoun (common) (futsuumeishi)- marine products; seafood; fish and shellfish
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貝塚 , かいづか, かいずか kaizuka, kaizukanoun (common) (futsuumeishi)- shell heap; shell mound; kitchen midden
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巻 き貝 ,巻貝 , まきがい makigainoun (common) (futsuumeishi)- snail; spiral shell
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魚介 ,魚 , ぎょかい gyokainoun (common) (futsuumeishi)- marine products; seafood; fish and shellfish
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貝柱 , かいばしら kaibashiranoun (common) (futsuumeishi)- adductor muscle
food term- adductor muscle of a bivalve (e.g. scallop, etc.)
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二枚貝 , にまいがい nimaigainoun (common) (futsuumeishi)- bivalve
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真珠貝 , しんじゅがい shinjugainoun (common) (futsuumeishi)- pearl oyster (esp. Marten's pearl oyster, Pinctada fucata martensii)
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赤貝 , あかがい, アカガイ akagai, akagainoun (common) (futsuumeishi)- blood clam (Scapharca broughtonii)
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貝焼 き,貝焼 , かいやき kaiyakinoun (common) (futsuumeishi)- shellfish baked in the shell
- abalone, scallops, etc. simmered in the shell
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帆立貝 ,海 , ほたてがい, ホタテガイ hotategai, hotategainoun (common) (futsuumeishi)- Japanese scallop (Patinopecten yessoensis)
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生 , なまがい namagainoun (common) (futsuumeishi)- sliced abalone served in cold water
- raw shellfish
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桜貝 , さくらがい, サクラガイ sakuragai, sakuragainoun (common) (futsuumeishi)- Nitidotellina nitidula (species of tellin)
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貝独楽 , ばいごま, べいごま, べえごま, ベーゴマ baigoma, beigoma, bēgoma, bēgomanoun (common) (futsuumeishi)- spinning top (traditionally made of Japanese babylon shell)
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