きみすい

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

• IPA^(key): [kʲimʲisɨᵝi]

Noun

きみすい • (kimisui) ^{←きみすい (kimisui)?}

1. (Tsushima, apparently obsolete) kimchi
   • [(Can we date this quote?), 倭語類解 (overall work in Korean), page 47:

     葅(팀ᄎᆡ조/쇼)○기미스이

     jo (timchae-jo/syo): gi-mi-seu-i (Korean)
     sho ( […] /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^[1]:

     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)‎^[2], 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)