腥

腥 (Kangxi radical 130, 肉+9, 13 strokes, cangjie input 月日竹一 (BAHM), four-corner 7621₄, composition ⿰⺼星)

1. raw meat, including the odor thereof
2. rank, strong-smelling

• Kangxi Dictionary: page 988, character 17
• Dai Kanwa Jiten: character 29678
• Dae Jaweon: page 1440, character 30
• Hanyu Da Zidian (first edition): volume 3, page 2095, character 13
• Unihan data for U+8165

Phono-semantic compound (形聲 / 形声, OC *seːŋ, *seːŋs): semantic 肉 (“meat; flesh”) + phonetic 星 (OC *sleːŋ)

腥

1. fishy smell
2. having a fishy smell
3. meat; fish
4. (archaic) raw meat; uncooked meat

• (raw meat): 生肉 (shēngròu)

• “腥”, in 教育部臺灣台語常用詞辭典 [Dictionary of Frequently-Used Taiwanese Taigi] (overall work in Mandarin and Hokkien), Ministry of Education, R.O.C., 2025.

• 生臭 (most common), 鮏 (rare)

(Hyōgai kanji)

1. smelly, as of raw fish or meat

• Go-on: しょう (shō)^{←しやう (syau, historical)}
• Kan-on: せい (sei)
• Kun: なまぐさ (namagusa, 腥)、なまぐさい (namagusai, 腥い)

Root stem of adjective 生臭い, 腥い (namagusai, “smelling of fish, meat, or blood; stinky, bad-smelling”),^[1][2] itself a compound of 生 (nama, “raw, uncooked”) +‎ 臭 (kusa, “stink, bad smell”, root stem of 臭い kusai, “stinky, bad-smelling”). The kusa changes to gusa as an instance of rendaku (連濁).

• (Tokyo) なまぐさ [nàmágúsá] (Heiban – [0])^[2]
• IPA^(key): [na̠ma̠ɡɯ̟sa̠]

腥(なまぐさ) • (namagusa) 

1. a smell of fish, meat, or blood
2. a stink, a bad smell

• 生(なま)臭(ぐさ)い (namagusai)

腥 • (seong) (hangeul 성, revised seong, McCune–Reischauer sŏng, Yale seng)

1. This term needs a translation to English. Please help out and add a translation, then remove the text {{rfdef}}.

腥: Hán Nôm readings: tinh, tanh

1. This term needs a translation to English. Please help out and add a translation, then remove the text {{rfdef}}.