苦汁

Japanese

Etymology 1

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

Pronunciation

On’yomi
- (Tokyo) くじゅう [kùjúú] (Heiban – [0])[1]
- IPA^(key): [kɯ̟ᵝʑɨᵝː]

Noun

苦汁 (hiragana くじゅう, rōmaji kujū, historical hiragana くじふ)

bitter liquid, bitter experience

Idioms

Idioms

苦 (く)汁 (じゅう)を嘗 (な)める (kujū o nameru, “have a bitter experience”)

Etymology 2

Kanji in this term
苦	汁
Grade: 3	Grade: S
Irregular

Pronunciation

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

Alternative forms

滷汁

Noun

苦汁 (hiragana にがり, rōmaji 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

2006, 大辞林 (Daijirin), Third Edition (in Japanese), Tōkyō: Sanseidō, →ISBN

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