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| 1. |
[n]
▶ unpolished rice ▶ unmilled rice ▶ brown rice |
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| 2. |
[n]
▶ black rice |
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| 4. | A 2012-02-21 21:50:18 Jim Breen <...address hidden...> | |
| 3. | A* 2012-02-21 20:21:37 Rene Malenfant <...address hidden...> | |
| Refs: | koj, daij, gg5 |
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| Comments: | potential merge with 玄米, but i think it's cleaner separate |
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| Diff: | @@ -6,0 +6,3 @@ +</k_ele> +<k_ele> +<keb>玄米</keb> @@ -12,0 +15,5 @@ +<re_restr>黒米</re_restr> +</r_ele> +<r_ele> +<reb>こくまい</reb> +<re_restr>黒米</re_restr> @@ -16,0 +24,5 @@ +<gloss>unmilled rice</gloss> +<gloss>brown rice</gloss> +</sense> +<sense> +<pos>&n;</pos> |
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| 2. | A* 2012-02-21 02:09:18 Marcus | |
| Refs: | http://ja.wikipedia.org/wiki/黒米 interwiki leading to English article is "black rice" |
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| Comments: | Just basing this on the facts that 1) the rice IS black in color 2) it'd be helpful to distinguish 黒米 from the "usual" unpolished rice (genmai) in the English translation (black rice is a separate rice variety from the ones used for genmai or hakumai) 3) there is apparently such a term as "black rice" in English, and it seems only loosely defined 4) ”japanese black rice” comes up with over 20K hits on google. |
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| Diff: | @@ -16,0 +16,1 @@ +<gloss>black rice</gloss> |
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| 1. | A* 2012-02-21 01:25:54 Marcus | |
| Refs: | http://ja.wikipedia.org/wiki/黒米 |
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| Diff: | @@ -10,0 +10,3 @@ +<r_ele> +<reb>くろまい</reb> +</r_ele> |
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