山葵

山葵 (canonical)
山葵 (canonical)
wasabi (romanization)

→ English: wasabi

→ Hokkien: 哇沙米 (oa-sá-bih)

→ Mandarin: 哇沙比 (wāshābǐ)

→ Miyako: 山葵 (wasabi)

*/wasapi/ → /wasabi/
First attested in the Honzō Wamyō (918 CE) with this kanji compound and phonetic spelling of 和佐比.
The kanji reflects where the plant was first observed: 山 (yama, “mountains”), and their leaves resembling 葵 (aoi, “hollyhocks”) or 銭葵 (zeniaoi, “mallows”).

山葵澄まし

grated wasabi mixed with soy sauce and mirin

山葵 葉似葵、故名之、生深山、出崔禹 竜珠 実名也、出孟詵 和名和佐比

c. 918, 深根輔仁 [Fukane Sukehito], 本草和名 [Japanese Names of Herbs, Honzō Wamyō]:

Japanese horseradish
Japanese horseradish

Eutrema japonicum
Wikispecies:Eutrema japonicum

the wasabi plant, the Japanese horseradish (Eutrema japonicum)


西洋山葵

ja-noun

西(せい)洋(よう)山葵(わさび) or 西洋山葵(セイヨウワサビ) • (seiyō wasabi) ^(←せいやうわさび (seiyauwasabi)?)

西洋山葵 (canonical)
西洋山葵 (canonical)
seiyō wasabi (romanization)
seiyauwasabi (romanization)
せいやうわさび (hiragana historical)

Compound of 西洋(せいよう) (seiyō, “Western”) + 山葵(わさび) (wasabi, “wasabi”).


醤油

醤油 (canonical)
shōyu (romanization)
syauyu (romanization)
しやうゆ (hiragana historical)

→ Dutch: soja, via Kagoshima dialect forms そい (soi) → そや (soya) (see there for further descendants)

→ English: shoyu

→ Hawaiian: koiū

/ɕauju/ → /ɕɔːju/ → /ɕoːju/
First attested in the mid-Muromachi period.
Orthographic borrowing from Chinese 醬油 /酱油 (literally “thick paste + oil”).


醤油

ja-noun

醤(しょう)油(ゆう) • (shōyū) ^(←しやういう (syauiu)?)

醤油 (canonical)
shōyū (romanization)
syauiu (romanization)
しやういう (hiragana historical)


醤油

醤油 (canonical)
醤油 (canonical)
soi (romanization)
shoi (romanization)

→ Dutch: soja, via topicalized form そや (soya) (see there for further descendants)

Cognate with standard Japanese 醤(しょう)油(ゆ) (shōyu) and Okinawan 醤(そー)油(ゆー) (sōyū).

ryu-r

醤(そー)油(ゆー) (sōyū)


バター

ja-noun

バター • (batā)


味噌

味噌 (canonical)
味噌 (canonical)
miso (romanization)

→ Cantonese: 味噌 (mei⁶ zang¹)

→ Czech: miso

→ English: miso

→ Finnish: miso

→ French: miso

→ German: Miso

→ Hindi: मिसो (miso)

desc

→ Hokkien: 味噌 (mí-so͘h / mí-soh / bí-so͘h)

→ Italian: miso

→ Korean: 미소 (miso)

→ Macanese: miçó, missó

→ Mandarin: 味噌 (wèicēng, wèizēng)

→ Persian: میسو (miso)

→ Portuguese: missô

→ Russian: ми́со (míso)

→ Spanish: miso

→ Tagalog: miso

*/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 未 (mi, “not yet, immature”) + 醬 (sō, “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 *miso. A Proto-Japonic *misV is sometimes reconstructed as the ancestor for both.

compound

short for 味噌っ滓 (misokkasu): a good-for-nothing child


ペスト

Albert Camus
Daijirin
Daijisen
La Peste
The Plague
ja:ペスト (小説)
ja:松村明

Borrowed from French peste, from the title of the 1947 novel La Peste by Albert Camus.

The Plague, original title La Peste, a novel by Albert Camus


ソース

ja-noun

ソース • (sōsu)


ワインビネガー

Compound of ワイン (wain, “wine”) + ビネガー (binegā, “vinegar”).


ケチャップ

2008 April 8, Gosho Aoyama, “FILE(ファイル).２(に) 瞬(しゅん)間(かん)移(い)動(どう) [File 2: Teleportation]”, in [名](めい)[探](たん)[偵](てい)コナン [Legendary Detective Conan], volume 61 (fiction), Tokyo: Shogakukan, →ISBN, page 13:

One of them was holding a hamburger… And I unfortunately got some ketchup on my hand when I tried to block him… And then I grabbed Kid’s cape with that ketchup-covered hand to keep him from escaping when he was about to vanish from the exhibition stand!

その中にハンバーガーを持っていた方がいて…その方を止めようとした時に運悪くケチャップが手についてしまい…そのケチャップ塗れの手でつかんだんですよ！キッドが展示台から消える時に逃げられまいと彼のマントを！

Sono naka ni hanbāgā o motte ita kata ga ite… Sono kata o tomeyō to shita toki ni un waruku kechappu ga te ni tsuite shimai… Sono kechappu mamire no te de tsukanda n desu yo! Kiddo ga tenjidai kara kieru toki ni nigeraremai to kare no manto o!


辣油

ja-noun

辣油(ラーユ) • (rāyu)


肉汁

肉(にく)汁(じゅう) • (nikujū) ^(←にくじふ (nikuzifu)?)

肉汁 (canonical)
nikujū (romanization)
nikuzifu (romanization)
にくじふ (hiragana historical)


肉汁

[ɲ̟ikɯ̟ʑiɾɯ̟]


ドレッシング

[do̞ɾe̞ɕːĩŋɡɯ̟]

ドレッシング買い ドレッシング買い#Japanese

short for ドレッシング買い


牡蠣油

牡蠣油 (canonical)
kakiabura (romanization)


胡麻塩

gomashio (a condiment made from ground toasted unhulled brown or black sesame seeds and salt)


ホースラディッシュ

[ho̞ːsɨɾa̠dʲiɕːɨ]

西洋山葵

西洋山葵 せいようわさび

山葵大根

山葵大根 わさびだいこん


山葵大根

山葵大根 (canonical)
wasabidaikon (romanization)

Compound of 山葵 (wasabi, “wasabi”) + 大根 (daikon, “daikon”).


山山葵

山山葵 (canonical)
yamawasabi (romanization)

Compound of 山 (yama, “mountain”) + 山葵 (wasabi, “wasabi”).


振り掛け

振り掛け (canonical)
furikake (romanization)

[ɸɯ̟ɾʲika̠ke̞]


ランチドレッシング

[ɾã̠ɲ̟t͡ɕi do̞ɾe̞ɕːĩŋɡɯ̟]


サラダドレッシング

[sa̠ɾa̠da̠ do̞ɾe̞ɕːĩŋɡɯ̟]


グレービー

ja-noun

グレービー • (gurēbī)

[ɡɯ̟ɾe̞ːbʲiː]


垂れ

垂れ (canonical)
垂れ (canonical)
tare (romanization)

→ English: tare

From the 連用形 (ren'yōkei, “continuative or stem form”) of verb 垂れる (tareru, “to hang down; to drip down”).
First attested as a standalone noun from the mid-1700s.

sauce, gravy, dip, especially for roasted or grilled meat, fish, or vegetables


コチュジャン

[ko̞t͡ɕɨʑã̠ɴ]

唐辛子味噌

唐辛子味噌 とうがらしみそ


鰹節

鰹(かつお)節(ぶし) • (katsuobushi) ^(←かつをぶし (katwobusi)?)

鰹節 (canonical)
katsuobushi (romanization)
katwobusi (romanization)
かつをぶし (hiragana historical)

→ English: katsuobushi

→ Korean: 가쓰오부시 (gasseuobusi)

From 鰹(かつお) (katsuo, “skipjack tuna”) + 節(ふし) (fushi, “part, section”). The fushi changes to bushi as an instance of rendaku (連濁).

ja-compound

katsuobushi (dried, fermented, and smoked skipjack tuna)


チャツネ

Borrowed from English chutney, from Hindi चटनी (caṭnī).


紅生姜

紅生姜 (canonical)
benishōga (romanization)


ヴィネグレット

ja:ヴィネグレットソース