豉

豉 U+8C49, 豉 CJK UNIFIED IDEOGRAPH-8C49 ← 豈 [U+8C48] CJK Unified Ideographs 豊 → [U+8C4A]

豉 (Kangxi radical 151, 豆+4, 11 strokes, cangjie input 一廿十水 (MTJE), four-corner 1414₇, composition ⿰豆支)

• 𠽑, 𡻧

• Kangxi Dictionary: page 1191, character 23
• Dai Kanwa Jiten: character 36253
• Dae Jaweon: page 1654, character 17
• Hanyu Da Zidian (first edition): volume 6, page 3566, character 4
• Unihan data for U+8C49

simp. and trad.		豉
alternative forms		䜴 𢻃 敊 䜵 䜻 䜴 𢻃 敊 䜵 䜻 𩚡 ⿰豆攵

Phono-semantic compound (形聲／形声, OC *ɡjes) : semantic 豆 (“bean”) + phonetic 支 (OC *kje).

The orthodox form in Shuowen was 𢻃, which has 尗 (“legume; bean”) instead of 豆.

(This etymology is missing or incomplete. Please add to it, or discuss it at the Etymology scriptorium.)

豉

1. ^† fermented bean

   • 大釜煮之，申舒如飼牛豆，掐軟便止，傷熱則豉爛。 [Literary Chinese, trad.]
     大釜煮之，申舒如饲牛豆，掐软便止，伤热则豉烂。 [Literary Chinese, simp.]

     From: 544 CE, Jia Sixie, Qimin Yaoshu

     Dà fǔ zhǔ zhī, shēnshū rú sì niú dòu, qiā ruǎn biàn zhǐ, shāng rè zé chǐ làn. [Pinyin]

     (please add an English translation of this usage example)

For pronunciation and definitions of 豉 – see 鹽 (“(Min Nan) to salt; irritated”). (This character is a variant form of 鹽).

• “豉”, in 漢語多功能字庫 (Multi-function Chinese Character Database)‎^[1], 香港中文大學 (the Chinese University of Hong Kong), 2014–
• Dictionary of Chinese Character Variants (教育部異體字字典), A03907

(Hyōgai kanji)

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

• On (unclassified): し (shi)、じ (ji)
• Kun: みそ (miso)

豉 • (si) (hangeul 시, revised si, McCune–Reischauer si, Yale si)

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

豉: Hán Nôm readings: thị, xị, sĩ, xệ

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