肉汁

1. Origins, structure, and basic meaning

• Structure: 肉汁 (にくじゅう) is the juice released from meat during cooking or cutting.
• Basic usage: 肉汁が皿に広がる refers to visible liquid; 肉汁の濃いうまみ refers to the rich flavor it contributes.

2. Common pitfalls and similar expressions

• Meat liquid and source of flavor
  • The first context points to juices on a plate, while のうまみ shifts attention to their savory contribution.