|cold; poor; to tremble||day; sky; heaven|
|simp. and trad.
- chilly weather; cold weather
- (Min Nan) winter
- Alternative name for 洋菜 (yángcài, “agar; agar-agar: vegetable gelatine”).
- This is a more colloquial way to say “winter” than 冬天 (tang-thiⁿ) in Min Nan.
|Kanji in this term|
- On’yomi: Kan’on
- 寒空 (samuzora)
Kanten was discovered in roughly 1658 by innkeeper 美濃太郎左衛門 (Mino Tarōzaemon) after discarding some 心太 (tokoroten, “a kind of jelly-like noodle made from boiled seaweed extract”) outside, and noticing that it had gelled overnight in the winter weather and then dried to a white powder over the next few days. According to various sources, the substance was called 寒天 by taking the first and last elements of the phrase 寒晒(し)心太 (kan-zarashi tokoroten), literally “cold-exposed tokoroten”.
- 寒天紙 (kantengami): a thin sheet of dried kanten, used to add gloss to woven textiles and as decoration for women's braided hairstyles
- 寒天草 (kantengusa): alternate name for 天草 (tengusa), a sea vegetable from which kanten is made
- 寒天織 (kanten shiki): gelatinous connective tissue, a type of connective tissue found in invertebrate animals and in the early stages of vertebrate animal development
- 寒天培養基 (kanten baiyōki): agar culture medium
- 寒天版 (kantenban): an agar printing plate used for printmaking, basically identical to a gelatin printing plate
- 2006, 大辞林 (Daijirin), Third Edition (in Japanese), Tōkyō: Sanseidō, →ISBN
- ^ 2014, 女性におすすめのダイエット食と健康食 (Josei ni Osusume no Daietto Shoku to Kenkō Shoku, “Diet and Health Foods Recommended for Women”) (in Japanese), All About staff editors, Tōkyō: All About.
Text may be viewable at Google Books here.
- ^ 2006, 日本料理事物起源 (Nihon Ryōri Jibutsu Kigen, “The Origins of Japanese Cuisine Items”) (in Japanese), Kōzō Kawakami and Masahiro Koide, Tōkyō: Iwanami Shoten.
A text snippet may be viewable at Google Books here.