Translingual

Han character

腥 (radical 130 肉+9, 13 strokes, cangjie input 月日竹一 (BAHM), four-corner 7621₄)

1. raw meat, including the odor thereof
2. rank, strong-smelling

References

• KangXi: page 988, character 17
• Dai Kanwa Jiten: character 29678
• Dae Jaweon: page 1440, character 30
• Hanyu Da Zidian: volume 3, page 2095, character 13
• Unihan data for U+8165

Chinese

Glyph origin

Pronunciation

Definitions

腥

1. having a fishy smell

Compounds

Japanese

Kanji

(uncommon “Hyōgai” kanji)

1. smelly, as of raw fish or meat

Readings

• Goon: しょう (shō), (historical) しやう (shau)
• Kan’on: せい (sei)
• Kun: なまぐさ (namagusa), なまぐさい (腥い, namagusai)

Etymology

Root stem of adjective 生臭い, 腥い ‎(namagusai, “smelling of fish, meat, or blood; stinky, bad-smelling”),^[1][2] itself a compound of 生 ‎(nama, “raw, uncooked”) +‎ 臭い ‎(kusa, “stink, bad smell”, root stem of 臭い kusai, “stinky, bad-smelling”). The kusa changes to gusa as an instance of rendaku (連濁). .

Pronunciation

• Kun'yomi
• (Tokyo) なまぐさ [nàmágúsá] (Heiban - [0])^[2]
• IPA^(key): [na̠ma̠ɡ̃ɯᵝsa̠]

Alternative forms

• 生臭 (most common), 鮏 (rare)

Noun

腥 ‎(hiragana なまぐさ, romaji namagusa)

1. a smell of fish, meat, or blood
2. a stink, a bad smell

Related terms

• 生 (なま)臭 (ぐさ)い ‎(namagusai)

References

1. ↑ 1988, 国語大辞典（新装版） (Kokugo Dai Jiten, Revised Edition) (in Japanese), Tōkyō: Shogakukan
2. 1 2 2006, 大辞林 (Daijirin), Third Edition (in Japanese), Tōkyō: Sanseidō, ISBN 4-385-13905-9

Korean

Hanja

腥 • ‎(seong) (hangeul 성, revised seong, McCune-Reischauer sŏng, Yale seng)

1. This term needs a translation to English. Please help out and add a translation, then remove the text {{rfdef}}.

Vietnamese

Han character

腥 (tinh, tanh)

1. This term needs a translation to English. Please help out and add a translation, then remove the text {{rfdef}}.