牡蠣

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See also: 牡蛎

Chinese[edit]

phonetic oyster
trad. (牡蠣)
simp. (牡蛎)
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Etymology[edit]

Probably from (OC *mə-rat-s), with the preinitial *mə- written out as (Baxter and Sagart, 2020).

Pronunciation[edit]


Noun[edit]

牡蠣

  1. oyster

Synonyms[edit]

Derived terms[edit]

Descendants[edit]

Sino-Xenic (牡蠣):
  • Japanese: ()(れい) (borei)
  • Korean: 모려 (牡蠣, moryeo)

Japanese[edit]

Japanese Wikipedia has an article on:
Wikipedia ja
牡蠣 (kaki, borei): an opened oyster.

Etymology 1[edit]

Kanji in this term
Jinmeiyō Hyōgaiji
Irregular
Alternative spellings


牡蛎

Probably a shift from either:

  • 掻き (kaki, scratching, scraping), the 連用形 (ren'yōkei, continuative or stem form) of verb 掻く (kaku, to scratch, to scrape), from the way that oysters are harvested by scraping them off of the oyster bed
  • 欠き (kaki, breaking, chipping), the 連用形 (ren'yōkei, continuative or stem form) of verb 欠く (kaku, to break, to chip), from the way that one must break or chip an oyster shell to get at the meat

The spelling is from Chinese 牡蠣, as an example of jukujikun (熟字訓).

Pronunciation[edit]

Noun[edit]

牡蠣(かき) (kaki (kyūjitai, shinjitai 牡蛎)

  1. oyster (edible)
Usage notes[edit]

As with many terms that name organisms, this term is often spelled in katakana, especially in biological contexts (where it is customary), as カキ.

Etymology 2[edit]

Kanji in this term

Jinmeiyō
れい
Hyōgaiji
on’yomi

From Middle Chinese 牡蠣 (MC məuX liᴇiH).

Pronunciation[edit]

Noun[edit]

()(れい) (borei

  1. an oyster
  2. roasted and powdered oyster shell, used in antacids, sedatives, and as a bird feed additive

See also[edit]

References[edit]

  1. 1.0 1.1 2006, 大辞林 (Daijirin), Third Edition (in Japanese), Tōkyō: Sanseidō, →ISBN
  2. ^ 1998, NHK日本語発音アクセント辞典 (NHK Japanese Pronunciation Accent Dictionary) (in Japanese), Tōkyō: NHK, →ISBN
  3. ^ 1997, 新明解国語辞典 (Shin Meikai Kokugo Jiten), Fifth Edition (in Japanese), Tōkyō: Sanseidō, →ISBN

Further reading[edit]