# 山葵
## Chinese

* 山葵 (Cantonese)
* 山葵 (Written Standard Chinese)

### Etymology

Orthographic borrowing from Japanese 山葵 (wasabi).

### Pronunciation

* Mandarin
    (Pinyin): shānkuí
    (Zhuyin): ㄕㄢ ㄎㄨㄟˊ
* Cantonese (Jyutping): saan$^1$ kwai$^4$
* Mandarin
** (Standard Chinese)
*** Hanyu Pinyin: shānkuí
*** Zhuyin: ㄕㄢ ㄎㄨㄟˊ
*** Tongyong Pinyin: shankuéi
*** Wade–Giles: shan$^1$-kʻuei$^2$
*** Yale: shān-kwéi
*** Gwoyeu Romatzyh: shankwei
*** Palladius: шанькуй (šanʹkuj)
*** Sinological IPA : /ʂän⁵⁵ kʰu̯eɪ̯³⁵/
* Cantonese
** (Standard Cantonese, Guangzhou–Hong Kong)
*** Jyutping: saan$^1$ kwai$^4$
*** Yale: sāan kwàih
*** Cantonese Pinyin: saan$^1$ kwai$^4$
*** Guangdong Romanization: san$^1$ kuei$^4$
*** Sinological IPA : /saːn⁵⁵ kʷʰɐi̯²¹/

### Noun

山葵
* wasabi: the Japanese horseradish (Eutrema japonicum, Wasabia japonica)

#### Synonyms

* 芥末 (jièmo), 青芥辣, 日本芥辣, 日式芥辣; (Cantonese) 芥辣; (Hong Kong Cantonese) wasabi; (Taiwanese Hokkien) 哇沙米 (oa-sá-bih)

## Japanese

Kanji in this term :
| 山 | 葵 |
| わさび ||
| Grade: 1 | Jinmeiyō |
| jukujikun ||

### Etymology

*/wasapi/ → /wasabi/
First attested in the Honzō Wamyō (918 CE) with this kanji compound and phonetic spelling of 和佐比.
The kanji reflects where the plant was first observed: 山 (yama, “mountains”), and their leaves resembling 葵 (aoi, “hollyhocks”) or 銭葵 (zeniaoi, “mallows”).

### Pronunciation

* (Tokyo) わさび [wáꜜsàbì] (Atamadaka –)
* IPA: [β̞a̠sa̠bʲi]

### Noun

山葵(わさび) or 山葵(ワサビ) • (wasabi)
* the wasabi plant, the Japanese horseradish (Eutrema japonicum)
    Hypernym: 油菜 (aburana)
** c. 918, 深根輔仁 [Fukane Sukehito], 本草和名 [Japanese Names of Herbs, Honzō Wamyō]:山葵　葉似葵、故名之、生深山、出崔禹　竜珠　実名也、出孟詵　和名和佐比(please add an English translation of this quotation)
* the stem of the wasabi plant when grated, used as a spice or condiment

#### Usage notes

* As with many terms that name organisms, this term is often spelled in katakana, especially in biological contexts (where katakana is customary), as ワサビ.
* Called 本山葵 (hon wasabi) when needed to distinguish it from the derived terms.

#### Derived terms

* さび (sabi, sushi restaurant shortening)
* 山葵(わさび)の木(き) (wasabi-no-ki, “horseradish tree”, Moringa oleifera)
* 山葵(わさび)下(お)ろし, 山葵(わさび)卸(おろ)し (wasabi-oroshi, “grated wasabi”)
* 山葵(ワサビ)大根(ダイコン) (wasabi daikon), 西洋(セイヨウ)山葵(ワサビ) (seiyō wasabi), 根(ネ)山葵(ワサビ) (ne-wasabi), 山(ヤマ)山葵(ワサビ) (yama wasabi, “horseradish”)
* 山葵(わさび)漬(づけ), 山葵(わさび)漬(づ)け (wasabi-zuke, “pickled wasabi leaves”)
* 山葵(わさび)澄(す)まし (wasabi-sumashi, “grated wasabi mixed with soy sauce and mirin”)
* 山葵(わさび)色(いろ) (wasabi-iro, “wasabi green”)
* 山葵(わさび)醤油(じょうゆ) (wasabi-jōyu, “grated wasabi mixed with soy sauce”)
* 山葵(わさび)餅(もち) (wasabi mochi, “mochi flavored with wasabi”)
* 本(ホン)山葵(ワサビ) (hon wasabi, “true wasabi”)
* 板(いた)山葵(わさ) (itawasa)
* 百合(ユリ)山葵(ワサビ) (yuri wasabi, “Wasabia tenuis”)
* 花(はな)山葵(わさび) (hana wasabi)
* 葉(は)山葵(わさび) (ha-wasabi, “wasabi leaves and stems”)

#### Idioms

* 山葵(わさび)が利(き)く (wasabi ga kiku)

#### Coordinate terms

* 五(ご)菜(さい) (gosai): 韮(にら) (nira), 薤(らっきょう) (rakkyō), 葱(ねぎ) (negi), 山葵(わさび) (wasabi), 藿(まめ) (mame)

#### Descendants

* → English: wasabi
* → Hokkien: 哇沙米 (oa-sá-bih)
* → Mandarin: 哇沙比 (wāshābǐ)
* → Miyako: 山葵 (wasabi)

### References

* ↑ Matsumura, Akira, editor (2006), 大辞林 [Daijirin] (in Japanese), Third edition, Tokyo: Sanseidō, →ISBN
* ↑ NHK Broadcasting Culture Research Institute, editor (1998), NHK日本語発音アクセント辞典 [NHK Japanese Pronunciation Accent Dictionary] (in Japanese), Tokyo: NHK Publishing, Inc., →ISBN
   * Fukane no Sukehito (c. 901–923) Maruyama Yumiko, Wu Qian, editors, Honzō Wamyō: Eiin, Honkoku to Kenkyū) (in Japanese), Kyūko Shoin, published 2021, →ISBN.