きしめん

Japanese

Alternative forms

棊子麺, 碁子麺, きし麺

Pronunciation

(Tokyo) きしめん [kìshíméń] (Heiban – [0])[1]
(Tokyo) きしめん [kìshíꜜmèǹ] (Nakadaka – [2])[1]
IPA^(key): [kʲiɕimẽ̞ɴ]

Etymology 1

Likely a borrowing from early Mandarin 碁子麵 (qízi miàn) or Cantonese 碁子麵 (kei⁴ zi² min⁶), or possibly from late Middle Chinese 碁子麵 (*ghiə *tziə̌ *mien?, literally “go-stone dough”), imported by Japanese Zen monks who had traveled to China to study. Mentioned in the 貞丈雑記 (Teijō Zakki), a work of historical research written by 伊勢貞丈 (Ise Sadatake) during the years 1763-1784.[1][2]

These were apparently called go-stone dough from the way the dough is punched into shapes resembling the stones used to play 碁 (go, “the game of go”).[2]

Noun

きしめん (rōmaji kishimen)

(rare) a kind of disc-shaped food similar to a dumpling
Made by kneading wheat flour into a dough, stretching it out into a long flat strip, and then using the end of a piece of bamboo to punch out disc-shaped dumplings. Boiled and then served sprinkled with nutty-tasting 黄な粉 (kinako, “soybean powder”).

Etymology 2

きしめん (kishimen): a bowl of kishimen, clearly showing the distinctive wide flat noodles.

Unknown. The more likely theories include the following:

This style of flat udon noodle was developed in the 紀州 (Kishū) region, leading to one theory that Kishū men (“Kishū noodles”) contracted over time into kishimen.
This style of noodle was also sometimes served topped with ground 雉 (kiji, “pheasant”), leading to another theory that kishimen might have been a dialectal or corrupted variant of kiji men (“pheasant noodles”).
Lastly, this term might have developed from the kishimen dumpling, by not punching out the dumpling shapes and simply cutting the flat strip of dough into noodles instead.

Noun

きしめん (rōmaji kishimen)

a style of flat udon noodle particularly popular in Aichi prefecture

Usage notes

Although kanji spellings exist, this term is most commonly written in hiragana.

Synonyms

平打ちうどん (ひらうちうどん, hirauchi udon): flat-pounded udon

References

2006, 大辞林 (Daijirin), Third Edition (in Japanese), Tōkyō: Sanseidō, →ISBN
1988, 国語大辞典（新装版） (Kokugo Dai Jiten, Revised Edition) (in Japanese), Tōkyō: Shogakukan

[DJR-1] 2006, 大辞林 (Daijirin), Third Edition (in Japanese), Tōkyō: Sanseidō, →ISBN

[KDJ-2] 1988, 国語大辞典（新装版） (Kokugo Dai Jiten, Revised Edition) (in Japanese), Tōkyō: Shogakukan

单词	きしめん
释义	きしめん Japanese Alternative forms 棊子麺, 碁子麺, きし麺 Pronunciation (Tokyo) きしめん `[kìshíméń]` (Heiban – [0])[1] (Tokyo) きしめん `[kìshíꜜmèǹ]` (Nakadaka – [2])[1] IPA^(key): [kʲiɕimẽ̞ɴ] Etymology 1 Likely a borrowing from early Mandarin 碁子麵 (qízi miàn) or Cantonese 碁子麵 (kei⁴ zi² min⁶), or possibly from late Middle Chinese 碁子麵 (ghiə tziə̌ mien?, literally “go-stone dough”), imported by Japanese Zen monks who had traveled to China to study. Mentioned in the 貞丈雑記 (Teijō Zakki), a work of historical research written by 伊勢貞丈 (Ise Sadatake) during the years 1763-1784.[1][2] These were apparently called go-stone dough* from the way the dough is punched into shapes resembling the stones used to play 碁 (go, “the game of go”).[2] Noun きしめん (rōmaji kishimen) (rare) a kind of disc-shaped food similar to a dumpling Made by kneading wheat flour into a dough, stretching it out into a long flat strip, and then using the end of a piece of bamboo to punch out disc-shaped dumplings. Boiled and then served sprinkled with nutty-tasting 黄な粉 (kinako, “soybean powder”). Etymology 2 きしめん (kishimen): a bowl of kishimen, clearly showing the distinctive wide flat noodles. Unknown. The more likely theories include the following: This style of flat udon noodle was developed in the 紀州 (Kishū) region, leading to one theory that Kishū men (“Kishū noodles”) contracted over time into kishimen. This style of noodle was also sometimes served topped with ground 雉 (kiji, “pheasant”), leading to another theory that kishimen might have been a dialectal or corrupted variant of kiji men (“pheasant noodles”). Lastly, this term might have developed from the kishimen dumpling, by not punching out the dumpling shapes and simply cutting the flat strip of dough into noodles instead. Noun きしめん (rōmaji kishimen) a style of flat udon noodle particularly popular in Aichi prefecture Usage notes Although kanji spellings exist, this term is most commonly written in hiragana. Synonyms 平打ちうどん (ひらうちうどん, hirauchi udon): flat-pounded udon References 2006, 大辞林 (Daijirin), Third Edition (in Japanese), Tōkyō: Sanseidō, →ISBN 1988, 国語大辞典（新装版） (Kokugo Dai Jiten, Revised Edition) (in Japanese), Tōkyō: Shogakukan
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