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醂す
さわす あわす
to remove the astringent taste from persimmons
味醂干し
みりんぼし みりんほし
fish sliced open, seasoned with mirin, soy sauce, etc. and dried in the sun
Words related
味醂
みりん
mirin, type of sweet rice wine used in cooking
醂す
さわす あわす
to remove the astringent taste from persimmons
味醂干し
みりんぼし みりんほし
fish sliced open, seasoned with mirin, soy sauce, etc. and dried in the sun
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Detail word “醂”
さわす あわす
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awasu
☆ Godan verb with 'su' ending
☆ kind. vt
◆ to remove the astringent taste from persimmons
◆ to soak in water, to steep in water
◆ to matte (with black lacquer)
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みりんぼし みりんほし
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mi／rin'‾
☆ noun (common) (futsuumeishi)
◆ fish sliced open, seasoned with mirin, soy sauce, etc. and dried in the sun
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The kanji
醂 「ラン リン」
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Kanji radicals: 醂
訓: あわ.す さわ.す
音: ラン リン
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味 「ミ」
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Kanji radicals: 味
訓: あじ あじ.わう
音: ミ
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醂 「ラン リン」
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Kanji radicals: 醂
訓: あわ.す さわ.す
音: ラン リン
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干 「カン」
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Kanji radicals: 干
訓: ほ.す ほ.し- -ぼ.し ひ.る
音: カン
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