山葵

Orthographic borrowing from Japanese 山葵 (wasabi).

山葵

1. wasabi: the Japanese horseradish (Eutrema japonicum, Wasabia japonica)

• 芥末 (jièmo), 青芥辣, 日本芥辣, 日式芥辣; (Cantonese) 芥辣; (Hong Kong Cantonese) wasabi; (Taiwanese Hokkien) 哇沙米 (oa-sá-bih)

*/wasapi/ → /wasabi/

First attested in the Honzō Wamyō (918 CE) with this kanji compound and phonetic spelling of 和佐比.

The kanji reflects where the plant was first observed: 山 (yama, “mountains”), and their leaves resembling 葵 (aoi, “hollyhocks”) or 銭葵 (zeniaoi, “mallows”).

• (Tokyo) わさび [wáꜜsàbì] (Atamadaka – [1])^[1][2]
• IPA^(key): [β̞a̠sa̠bʲi]

山葵(わさび) or 山葵(ワサビ) • (wasabi) 

1. the wasabi plant, the Japanese horseradish (Eutrema japonicum)

   Hypernym: 油菜 (aburana)

   • c. 918, 深根輔仁 [Fukane Sukehito], 本草和名 [Japanese Names of Herbs, Honzō Wamyō]:

     山葵　葉似葵、故名之、生深山、出崔禹　竜珠　実名也、出孟詵　和名和佐比

     (please add an English translation of this quotation)

1. the stem of the wasabi plant when grated, used as a spice or condiment

• As with many terms that name organisms, this term is often spelled in katakana, especially in biological contexts (where katakana is customary), as ワサビ (wasabi).
• Called 本山葵 (hon wasabi) when needed to distinguish it from the derived terms.

• 五(ご)菜(さい) (gosai): 韮(にら) (nira), 薤(らっきょう) (rakkyō), 葱(ねぎ) (negi), 山葵(わさび) (wasabi), 藿(まめ) (mame)

• Fukane no Sukehito (c. 901–923) Maruyama Yumiko, Wu Qian, editors, Honzō Wamyō: Eiin, Honkoku to Kenkyū) (in Japanese), Kyūko Shoin, published 2021, →ISBN.