苦汁

Japanese

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苦汁

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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)?}

1. 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) 

1. 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. Matsumura, Akira, editor (2006), 大辞林 [Daijirin] (in Japanese), Third edition, Tokyo: Sanseidō, →ISBN