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A 2014-03-14 10:17:03 Jim Breen <...address hidden...>
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OK |
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Diff: |
@@ -20 +19,0 @@
-<gloss>soy beans soaked and mashed to a creamy paste (ingredient of tofu and soy milk)</gloss>
@@ -21,0 +21 @@
+<gloss g_type="expl">soy beans soaked and mashed to a creamy paste (ingredient of tofu and soy milk)</gloss> |
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A 2014-03-13 22:14:49 Rene Malenfant <...address hidden...>
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Comments: |
or iK. perhaps organizing as go;[expl] ... would be better |
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A* 2014-03-13 04:21:23 Jim Breen <...address hidden...>
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And quite likely 呉 is ateji. |
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Diff: |
@@ -11,0 +12 @@
+<ke_inf>&ateji;</ke_inf> |
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A* 2014-03-13 02:35:50 Jim Breen <...address hidden...>
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Refs: |
I noticed 呉/go in two sentences in the Wikipedia日英京都関連文書対訳コーパス:
直火で炊き上げるため、呉が非常に焦げ付きやすい。Because it's boiled over direct heat, the go is easily scorched
次に呉をお釜に移し、... The go is then placed in an iron pot,...
Not in any of my refs, but I found it in a passage in http://www.yamagishi-co.net/toufutowa.html
"十分に漬けあがった大豆を適度に水を加えながら石臼でクリーム状に磨り潰す、このクリーム状に磨り潰された大豆のことを「呉」と呼ぶ。"
Koj and Daijr have this "ご", but as "豆汁・豆油", e.g.
"ご【〈豆汁〉・〈豆油〉】 大豆を水に浸し，すりつぶした汁。豆腐・豆乳の原料。染色の色止めにも用いる。ごじる。"
Then I found it in the "和・洋・中・エスニック 世界の料理がわかる辞典" via Kotobank: "ご 【豆汁／豆油／呉】 大豆を水に浸してやわらかくし、すりつぶした乳状の汁。豆乳や豆腐の原料となる。" |