きみすい

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Japanese

Etymology

From Korean 김치 (gimchi) or an earlier form (probably 김츼 (gimchui)), probably influenced by 酸(す)い (sui, “sour”).

Doublet of キムチ (kimuchi).

Pronunciation

Noun

きみすい • (kimisui) ←きみすい (kimisui)?

  1. (Tsushima, apparently obsolete) kimchi
    • /sho): kimisui (Japanese)]
  • 19th century?, 雨森芳洲 (Amenomori Hōshū), “飲食”, in 交隣須知 (Kōrin suchi), 苗代川 edition, volume 3, quoted in 苗代川地方伝来朝鮮語学習書類の日本語の地域性について:
    葅 キミスイハナレテコソアジカスユズユトシテヨウコサル
    sho kimisui wa narete koso aji ga suyuzuyu to shite yō gozaru
    Pickles: Only after becoming accustomed can one appreciate the sour flavor of kimchi.
  • (Can we date this quote?), 朝鮮人好物之覚; quoted in 朝鮮の祭儀と食文化; 韓国の和食日本の韓食; 朝鮮通信使, (Please provide a date or year):
    沈菜キミすいと云此きみすい彼国都鄙上下共ニ好物故
    (please add an English translation of this quotation)
  • 1930, 雨森芳洲 (Amenomori Hōshū), “飲食”, in 交隣須知 (Kōrin suchi)‎, 小倉文庫 edition, volume 2:
    葅 ツケモノ（キミスイ）ハ味ガスユウアル
    sho tsukemono (kimisui) wa aji ga suyuu aru
    Pickles: pickles (kimchi) are sour.
    葅 팀ᄎᆡᄂᆞᆫ 마시 싀금〻〻ᄒᆞᄂᆞ니 (original Korean)
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