山葵
Japanese
| Kanji in this term | |
|---|---|
| 山 | 葵 |
| わさび | |
| Grade: 1 | Jinmeiyō |
| jukujikun | |
Etymology
*/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”).
Noun
山葵 • (wasabi)
- wasabi: the Japanese horseradish (Eutrema japonicum, Wasabia japonica)
- Hypernym: 油菜 (aburana)
- c. 918, Honzō Wamyō
- 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
- the stem of the wasabi plant, when grated, used as a spice or condiment
Usage notes
- As with many terms that name organisms, this term is often spelled in katakana, especially in biological contexts (where katakana is customary), as ワサビ.
- Called 本山葵 (hon wasabi) when needed to distinguish it from the derived terms.
Derived terms
Derived terms
- さび (sabi, sushi restaurant shortening)
- 山葵色 (wasabi-iro, “wasabi green”)
- 山葵下ろし, 山葵卸し (wasabi-oroshi, “grated wasabi”)
- 山葵醤油 (wasabi-jōyu, “grated wasabi mixed with soy sauce”)
- 山葵澄まし (wasabi-sumashi, “grated wasabi mixed with soy sauce and mirin”)
- 山葵大根 (wasabi daikon), 西洋山葵 (seiyō wasabi), 根山葵 (ne-wasabi), 山山葵 (yama wasabi, “horseradish”)
- 山葵漬, 山葵漬け (wasabi-zuke, “pickled wasabi leaves”)
- 山葵の木 (wasabi-no-ki, “horseradish tree”, Moringa oleifera)
- 山葵餅 (wasabi mochi, “mochi flavored with wasabi”)
- 板山葵 (itawasa)
- 花山葵 (hana wasabi)
- 葉山葵 (ha-wasabi, “wasabi leaves and stems”)
- 本山葵 (hon wasabi, “true wasabi”)
- 百合山葵 (yuri wasabi, “Wasabia tenuis”)
Idioms
- 山葵が利く (wasabi ga kiku)
Descendants
- → English: wasabi
References
- Fukane no Sukehito (c. 901–923), Maruyama Yumiko, Wu Qian, editors, Honzō Wamyō: Eiin, Honkoku to Kenkyū) (in Japanese), Kyūko Shoin, published 2021, →ISBN.
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