| 4. |
A 2012-04-28 01:36:35 Jim Breen <...address hidden...>
|
| |
Comments: |
OK. |
| |
Diff: |
@@ -13,1 +13,0 @@
-<field>⊥</field> |
| 3. |
A* 2012-04-28 01:02:34 Rene Malenfant <...address hidden...>
|
| |
Comments: |
i'm also not sure it's {bot}. i wouldn't consider "rind" to be botanical terminology in english, because i don't think it's "scientific" enough. i don't know this term, but i suspect that it's not primarily a science word. |
| 2. |
A* 2012-04-27 22:40:27 Jim Breen <...address hidden...>
|
| |
Refs: |
Daijr, GG5, 新和英中辞典 |
| |
Comments: |
These glosses from GG5 and 中辞典 work better I think.
It's not a food term, except in the sense that it can be eaten. We don't label every edible thing as food - that's really for food-specific words. |
| |
Diff: |
@@ -12,1 +12,1 @@
-<field>&food;</field>
+<xref type="see" seq="2706440">絹皮・きぬかわ</xref>
@@ -14,1 +14,2 @@
-<gloss>portion of bamboo shoot, the covering near the tip, consisting of many very thin, tender layers</gloss>
+<gloss>thin, soft membrane inside the tip of a bamboo culm</gloss>
+<gloss>silky inner covering at the tip of a bamboo shoot</gloss> |
| 1. |
A* 2012-04-26 13:46:21 Nils Roland Barth <...address hidden...>
|
| |
Refs: |
GG5 daijr koj
http://dt125kazuo.blog22.fc2.com/blog-entry-586.html
Esp. this picture
http://blog-imgs-23-origin.fc2.com/d/t/1/dt125kazuo/20070412135713.jpg |
| |
Comments: |
Saw on menu.
The description in the dictionaries is a bit vague – referenced web page makes it much clearer.
It’s a common and distinctive dish during the season (the various parts of 筍 have very different consistencies – this is the “thin layers” part)
Marked as [food] and [bot] b/c it’s a plant part, but esp. used in cuisine. |