刺身包丁
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Japanese
[edit]Kanji in this term | |||
---|---|---|---|
刺 | 身 | 包 | 丁 |
さ(し) Grade: S |
み Grade: 3 |
ほう > ぼう Grade: 4 |
ちょう Grade: 3 |
Etymology
[edit]Compound of 刺身 (sashimi, “sashimi, raw fish slices”) + 包丁 (hōchō, “knife”). The hōchō changes to bōchō as an instance of rendaku (連濁).[1][2]
Pronunciation
[edit]Noun
[edit]刺身包丁 • (sashimibōchō)
References
[edit]- ^ Shōgaku Tosho (1988) 国語大辞典(新装版) [Unabridged Dictionary of Japanese (Revised Edition)] (in Japanese), Tōkyō: Shogakukan, →ISBN
- ↑ 2.0 2.1 Matsumura, Akira, editor (2006), 大辞林 [Daijirin] (in Japanese), Third edition, Tokyo: Sanseidō, →ISBN
- ^ NHK Broadcasting Culture Research Institute, editor (1998), NHK日本語発音アクセント辞典 [NHK Japanese Pronunciation Accent Dictionary] (in Japanese), Tokyo: NHK Publishing, Inc., →ISBN
Categories:
- Japanese terms spelled with 刺 read as さ
- Japanese terms spelled with 身 read as み
- Japanese terms spelled with 包 read as ほう
- Japanese terms spelled with 丁 read as ちょう
- Japanese compound terms
- Japanese terms with rendaku
- Japanese terms with IPA pronunciation
- Japanese lemmas
- Japanese nouns
- Japanese terms spelled with secondary school kanji
- Japanese terms spelled with third grade kanji
- Japanese terms spelled with fourth grade kanji
- Japanese terms with 4 kanji