天麩羅
See also: 天麸罗
Chinese
phonetic | ||||
---|---|---|---|---|
trad. (天麩羅) | 天 | 麩 | 羅 | |
simp. (天麸罗) | 天 | 麸 | 罗 |
Etymology
Orthographic borrowing from Japanese 天麩羅 (tenpura).
Pronunciation
Japanese
Kanji in this term | ||
---|---|---|
天 | 麩 | 羅 |
てん Grade: 1 |
ふ > ぷ Hyōgaiji |
ら Grade: S |
on’yomi |
Etymology
From Portuguese, ultimately from Latin. Different dictionaries link two different original terms:
- Portuguese tempero (“seasoning”) or tempera (“he/she/it seasons; season!”), third-person present singular or imperative tense of temperar (“to season, to temper”), from Latin temperare (“to mix, to temper”).[1][2][3]
- Portuguese têmpora (“Ember days”), from Latin tempora, plural of tempus (“time; period”). When Portuguese explorers (mostly Jesuit missionaries) arrived in Japan, they abstained from eating beef, pork, and poultry during the Ember days series of holidays. Instead, they ate fried vegetables and fish. This was the first contact of the Japanese with fried food, and since then they began associating the Portuguese word têmpora (which they pronounced tenpura) with such food.[3][4]
The kanji are ateji.
Noun
天麩羅 (hiragana てんぷら, katakana テンプラ, rōmaji tenpura)
- tempura: a Japanese dish made from seafood, chicken, or vegetables dipped in batter and deep fried
Coordinate terms
→
- 揚げ物 (agemono): deep-fried food
Derived terms
Descendants
References
- 1988, 国語大辞典(新装版) (Kokugo Dai Jiten, Revised Edition) (in Japanese), Tōkyō: Shogakukan
- 2006, 大辞林 (Daijirin), Third Edition (in Japanese), Tōkyō: Sanseidō, →ISBN
- 1995, 大辞泉 (Daijisen) (in Japanese), Tōkyō: Shogakukan, →ISBN
- 1997, 新明解国語辞典 (Shin Meikai Kokugo Jiten), Fifth Edition (in Japanese), Tōkyō: Sanseidō, →ISBN
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