味噌

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Chinese

taste sound of bells, etc; to scold; whoosh!
simp. and trad.
(味噌)

Etymology

Orthographic borrowing from Japanese 味噌 (miso).

Pronunciation


Noun

味噌

  1. miso (fermenting soybean paste)

Synonyms

Derived terms

Japanese

Kanji in this term

Grade: 3

Jinmeiyō
goon kan'yōon
Alternative spellings
未醤
味醤
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味噌 (miso): three different kinds of miso for sale.

Etymology

*/misau/ → */misɔ//miso/

From Old Japanese. First attested in Ritsuryō tax records from 738 CE, with the spelling 未醤.

Possibly either directly from Middle Chinese 未醬 (MC mj+jH tsjangH), or a coinage in Japan of Middle Chinese-derived elements as a compound of (mi, not yet, immature) +‎ (, sauce, the older goon reading, from even older sau).

Vovin, however, considers it to be a borrowing from Koreanic, compare Modern Korean 메주 (meju) "brick of dried fermented soybeans."

Cognate with Proto-Ryukyuan *misV.

Pronunciation

  • Audio:(file)

Noun

()() or 味噌(ミソ) (miso

  1. miso (fermented soybean paste)
  2. the innards of a crab or shrimp resembling miso
  3. the good part (from the taste of miso)
    そこがミソなんだよ。
    Soko ga miso na n da yo.
    That's the great part about it.
  4. Short for 味噌っ滓 (misokkasu): a good-for-nothing child
  5. a weakling
  6. a failure
    Synonyms: しくじり (shikujiri), 失敗 (shippai)

Derived terms

Idioms

Proverbs

Descendants

See also

Proper noun

()() (Miso

  1. a surname

References

  1. ^ Shōgaku Tosho (1988) 国語大辞典(新装版) [Unabridged Dictionary of Japanese (Revised Edition)] (in Japanese), Tōkyō: Shogakukan, →ISBN
  2. ^ Vovin, Alexander (2007) “Korean Loanwords”, in Altai Hakpo (알타이학보), volume 17, pages 77-78
  3. ^ Matsumura, Akira, editor (2006), 大辞林 [Daijirin] (in Japanese), Third edition, Tokyo: Sanseidō, →ISBN