See also: 天麸罗

Contents

ChineseEdit

phonetic
trad. (天麩羅)
simp. (天麸罗)

EtymologyEdit

From Japanese 天麩羅 (てんぷら) ‎(tenpura).

PronunciationEdit


NounEdit

天麩羅

  1. tempura

SynonymsEdit


JapaneseEdit

Japanese Wikipedia has an article on:
Wikipedia ja
Wikipedia has an article on:
Wikipedia
天麩羅 (tenpura): a plate of shrimp tempura.
Kanji in this term
てん
Grade: 1
ふ > ぷ
Hyōgaiji

Grade: S
on'yomi

EtymologyEdit

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.

PronunciationEdit

Alternative formsEdit

NounEdit

天麩羅 ‎(hiragana てんぷら, katakana テンプラ, romaji tenpura)

  1. tempura: a Japanese dish made from seafood, chicken, or vegetables dipped in batter and deep fried

Derived termsEdit

Coordinate termsEdit

ReferencesEdit

  1. ^ 1988, 国語大辞典(新装版) (Kokugo Dai Jiten, Revised Edition) (in Japanese), Tōkyō: Shogakukan
  2. 2.0 2.1 2006, 大辞林 (Daijirin), Third Edition (in Japanese), Tōkyō: Sanseidō, ISBN 4-385-13905-9
  3. 3.0 3.1 1995, 大辞泉 (Daijisen) (in Japanese), Tōkyō: Shogakukan, ISBN 4-09-501211-0
  4. ^ 1997, 新明解国語辞典 (Shin Meikai Kokugo Jiten), Fifth Edition (in Japanese), Tōkyō: Sanseidō, ISBN 4-385-13143-0
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