小麦

See also: 小麥

Chinese

For pronunciation and definitions of 小麦 – see 小麥 (“wheat”). (This term is the simplified form of 小麥).
Notes: Simplified Chinese is mainly used in Mainland China, Malaysia, and Singapore. Traditional Chinese is mainly used in Hong Kong, Macau, and Taiwan.

Japanese

Kanji in this term
小	麦
こ Grade: 1	むぎ Grade: 2
kun'yomi

Alternative spelling
小麥 (kyūjitai)

Pronunciation

(Tokyo) こむぎ [kòmúꜜgì] (Nakadaka – [2])^[1]
IPA^(key): [ko̞mɯ̟ɡʲi]

Noun

小(こ)麦(むぎ) or 小麦(コムギ) • (komugi)

wheat

Usage notes

As with many terms that name organisms, this term is often spelled in katakana, especially in biological contexts (where katakana is customary), as コムギ (komugi).

Derived terms

デュラム小(こ)麦(むぎ) (dyuramu komugi): durum wheat
パン小(こ)麦(むぎ) (pan komugi): wheat for making bread
小(こ)麦(むぎ)色(いろ) (komugi-iro): “wheat colour”, light brown
小(こ)麦(むぎ)粉(こ) (komugiko): wheat flour

References

^ Hirayama, Teruo, editor (1960), 全国アクセント辞典 (Zenkoku Akusento Jiten, “Nationwide Accent Dictionary”) (in Japanese), Tōkyō: Tōkyōdō, →ISBN

[ZAJ-1] Hirayama, Teruo, editor (1960), 全国アクセント辞典 (Zenkoku Akusento Jiten, “Nationwide Accent Dictionary”) (in Japanese), Tōkyō: Tōkyōdō, →ISBN

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