苦汁

Japanese

Etymology 1

Kanji in this term
苦	汁
く Grade: 3	じゅう Grade: S
on'yomi

Pronunciation

(Tokyo) くじゅう [kùjúú] (Heiban – [0])^[1]
IPA^(key): [kɯ̟ʑɨː]

Noun

苦(く)汁(じゅう) • (kujū) ^{←くじふ (kuzifu)^?}

bitter liquid, bitter experience

Idioms

苦汁(くじゅう)を嘗(な)める (kujū o nameru, “have a bitter experience”)

Etymology 2

Kanji in this term
苦	汁
にがり
Grade: 3	Grade: S
jukujikun

Alternative spelling
滷汁

Pronunciation

(Tokyo) にがり [nìgárí] (Heiban – [0])^[1]
(Tokyo) にがり [nìgáríꜜ] (Odaka – [3])^[1]
IPA^(key): [ɲ̟iɡa̠ɾʲi]

Noun

苦汁(にがり) • (nigari)

bittern: the liquor remaining after halite (common salt) has been harvested from saline water (brine), used as a coagulating agent in the manufacture of tofu

Synonyms

苦塩(にがしお) (nigashio)

References

↑ ^1.0 ^1.1 ^1.2 Matsumura, Akira, editor (2006), 大辞林 [Daijirin] (in Japanese), Third edition, Tokyo: Sanseidō, →ISBN