寒天

Chinese
cold; poor; to tremble day; sky; heaven
simp. and trad.
(寒天)		 寒 天

Pronunciation

Noun

寒天

  1. chilly weather; cold weather
  2. (Min Nan) winter
  3. Alternative name for 洋菜 (yángcài, “agar; agar-agar: vegetable gelatine”).

Usage notes
  • This is a more colloquial way to say “winter” than 冬天 (tang-thiⁿ) in Min Nan.

Derived terms

Japanese
寒天 (kanten): “ice mochi” made of sweetened agar.
Kanji in this term
寒 天
かん
Grade: 3		 てん
Grade: 1
on’yomi

Pronunciation

Etymology 1

From Middle Chinese compound 寒天 (MC ɦɑn tʰen). Compare the modern Hakka hòn-thiên or Min Nan kôaⁿ-thiⁿ.

Noun

寒天 (hiragana かんてん, rōmaji kanten)

  1. cold weather
  2. a wintry sky
Synonyms
  • 寒空 (さむぞら) (samuzora)

Etymology 2

Kanten was discovered in roughly 1658 by innkeeper 美濃太郎左衛門 (Mino Tarōzaemon) after discarding some 心太 (tokoroten, “a kind of jelly-like noodle made from boiled seaweed extract”) outside, and noticing that it had gelled overnight in the winter weather and then dried to a white powder over the next few days. According to various sources, the substance was called 寒天 by taking the first and last elements of the phrase 寒晒(し)心太 (kan-zarashi tokoroten), literally “cold-exposed tokoroten”.[2][3]

Noun

寒天 (hiragana かんてん, rōmaji kanten)

  1. agar, agar-agar: vegetable gelatine
Derived terms
Derived terms
  • 寒天紙 (かんてんがみ) (kantengami): a thin sheet of dried kanten, used to add gloss to woven textiles and as decoration for women's braided hairstyles
  • 寒天草 (かんてんぐさ) (kantengusa): alternate name for 天草 (てんぐさ) (tengusa), a sea vegetable from which kanten is made
  • 寒天織 (かんてんしき) (kanten shiki): gelatinous connective tissue, a type of connective tissue found in invertebrate animals and in the early stages of vertebrate animal development
  • 寒天培養基 (かんてんばいようき) (kanten baiyōki): agar culture medium
  • 寒 (かん)天 (てん)版 (ばん) (kantenban): an agar printing plate used for printmaking, basically identical to a gelatin printing plate

References
  1. 2006, 大辞林 (Daijirin), Third Edition (in Japanese), Tōkyō: Sanseidō, →ISBN
  2. 2014, 女性におすすめのダイエット食と健康食 (Josei ni Osusume no Daietto Shoku to Kenkō Shoku, “Diet and Health Foods Recommended for Women”) (in Japanese), All About staff editors, Tōkyō: All About.
    Text may be viewable at Google Books here.
  3. 2006, 日本料理事物起源 (Nihon Ryōri Jibutsu Kigen, “The Origins of Japanese Cuisine Items”) (in Japanese), Kōzō Kawakami and Masahiro Koide, Tōkyō: Iwanami Shoten.
    A text snippet may be viewable at Google Books here.
  • 1988, 国語大辞典（新装版） (Kokugo Dai Jiten, Revised Edition) (in Japanese), Tōkyō: Shogakukan
  • 2002, Ineko Kondō; Fumi Takano; Mary E Althaus; et. al., Shogakukan Progressive Japanese-English Dictionary, Third Edition, Tokyo: Shōgakukan, →ISBN.
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