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Gaijin (外人, [ɡai(d)ʑiɴ]; 'outsider, alien') is a Japanese word for foreigners and non-Japanese citizens in Japan, specifically being applied to foreigners of non-Japanese ethnicity and those from the Japanese diaspora who are not Japanese citizens. [1] The word is composed of two kanji: gai (外, 'outside') and jin (人, 'person ...
This is the pronunciation key for IPA transcriptions of Japanese on Wikipedia. It provides a set of symbols to represent the pronunciation of Japanese in Wikipedia articles, and example words that illustrate the sounds that correspond to them.
The Japanese liquid is most often realized as an alveolar tap [ɾ], though there is some variation depending on phonetic context. [1] /r/ of American English (the dialect Japanese speakers are typically exposed to) is most commonly a postalveolar central approximant with simultaneous secondary pharyngeal constriction [ɹ̠ˤ] or less commonly a retroflex approximant [ɻ].
In Japanese this accent is called 尾高型 odakagata ("tail-high"). If the word does not have an accent, the pitch rises from a low starting point on the first mora or two, and then levels out in the middle of the speaker's range, without ever reaching the high tone of an accented mora. In Japanese this accent is named "flat" (平板式 ...
Hiragana are generally used to write some Japanese words and given names and grammatical aspects of Japanese. For example, the Japanese word for "to do" (する suru) is written with two hiragana: す (su) + る (ru). Katakana are generally used to write loanwords, foreign names and onomatopoeia. For example, retasu was borrowed from the ...
Another early English character dictionary is 六千字典 = 6000 Chinese Characters with Japanese Pronunciation and Japanese and English Renderings by J. Ira Jones and H.V.S. Peeke published in 1915 in Tokyo. [6] The fourth edition of this work appeared in 1936. [7] There are currently four major Kan–Ei dictionaries.
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In Japanese, the word commonly refers to alcoholic drinks in general sashimi 刺身, a Japanese delicacy primarily consisting of the freshest raw seafoods thinly sliced and served with only a dipping sauce and wasabi. satsuma (from 薩摩 Satsuma, an ancient province of Japan), a type of mandarin orange (mikan) native to Japan shabu shabu