鮨

鮨

鮨 U+9BA8, 鮨 CJK UNIFIED IDEOGRAPH-9BA8 ← 鮧 [U+9BA7] CJK Unified Ideographs 鮩 → [U+9BA9]

Translingual

Han character

鮨 (radical 195, 魚+6, 17 strokes, cangjie input 弓火心日 (NFPA), four-corner 2136₁, composition ⿰魚旨)

1. seasoned rice mixed with fish or vegetables

References

• KangXi: page 1469, character 17
• Dai Kanwa Jiten: character 46123
• Dae Jaweon: page 2002, character 15
• Hanyu Da Zidian: volume 7, page 4687, character 18
• Unihan data for U+9BA8

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Chinese

trad.		鮨
simp.		𮬜

Pronunciation

• Mandarin

  (Pinyin): yì, qí (yi⁴, qi²)

  (Zhuyin): ㄧˋ, ㄑㄧˊ

• Cantonese (Jyutping): kei⁴, ngai⁶

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• Mandarin
  • (Standard Chinese)⁺
    • Pinyin: yì
    • Zhuyin: ㄧˋ
    • Wade–Giles: i⁴
    • Gwoyeu Romatzyh: yih
    • IPA ^(key): /i⁵¹/
      
  • (Standard Chinese)⁺
    • Pinyin: qí
    • Zhuyin: ㄑㄧˊ
    • Wade–Giles: ch'ih²
    • Gwoyeu Romatzyh: chyi
    • IPA ^(key): /t͡ɕʰi³⁵/
• Cantonese
  • (Standard Cantonese, Guangzhou)⁺
    • Jyutping: kei⁴, ngai⁶
    • Yale: kèih, ngaih
    • Cantonese Pinyin: kei⁴, ngai⁶
    • Guangdong Romanization: kéi⁴, ngei⁶
    • IPA ^(key): /kʰei̯²¹/, /ŋɐi̯²²/

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• Middle Chinese: /ɡiɪ/▼

Rime
Character	鮨
Reading #	1/1
Initial (聲)	群 (30)
Final (韻)	脂 (15)
Tone (調)	Level (Ø)
Openness (開合)	Open
Division (等)	III
Fanqie	渠脂切
Reconstructions
Zhengzhang Shangfang	/ɡiɪ/
Pan Wuyun	/ɡi/
Shao Rongfen	/ɡjɪ/
Edwin Pulleyblank	/gi/
Li Rong	/ɡi/
Wang Li	/ɡi/
Bernard Karlgren	/gi/
Expected Mandarin Reflex	qí

• Old Chinese▼

  (Zhengzhang): /*ɡri/

Zhengzhang system (2003)
Character	鮨
Reading #	1/1
No.	17333
Phonetic component	旨
Rime group	脂
Rime subdivision	2
Corresponding MC rime	鬐
Old Chinese	/*ɡri/

Definitions

鮨

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

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Japanese

Kanji

鮨

(uncommon “Hyōgai” kanji)

1. sushi

Readings

• Go-on: ぎ (gi)
• Kan-on: き (ki)
• Kan’yō-on: し (shi)
• Kun: すし (sushi, 鮨)

Noun

鮨 (hiragana すし, rōmaji sushi)

1. Alternative spelling of 寿司: vinegared rice served with fish: sushi; salted and naturally fermented seafood; salted and naturally fermented seafood with rice

References

• Doi, Tadao (1603–1604) Hōyaku Nippo Jisho (in Japanese), Tōkyō: Iwanami Shoten, published 1980, →ISBN.
• Minamoto, Shitagō; Kyōto Daigaku Bungakubu Kokugogaku Kokubungaku Kenkyūshitu (931–938) Shohon Shūsei Wamyō Ruijushō: Honbunhen (in Japanese), Kyōto: Rinsen, published 1968, →ISBN.

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Korean

Hanja

鮨 • (ji) (hangeul 지, revised ji, McCune–Reischauer chi, Yale ci)

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