미채
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Korean[edit]
Etymology 1[edit]
Sino-Korean word from 迷彩 (“camouflage colour”). Compare Japanese 迷彩 (meisai).
Pronunciation[edit]
- (SK Standard/Seoul) IPA(key): [mit͡ɕʰɛ] ~ [mit͡ɕʰe̞]
- Phonetic hangul: [미채/미체]
Romanizations | |
---|---|
Revised Romanization? | michae |
Revised Romanization (translit.)? | michae |
McCune–Reischauer? | mich'ae |
Yale Romanization? | mi.chay |
Noun[edit]
Derived terms[edit]
Etymology 2[edit]
Sino-Korean word from 薇 (“rose, fern”) + 菜 (“herbs, vegetables, greens”).
Pronunciation[edit]
- (SK Standard/Seoul) IPA(key): [mit͡ɕʰɛ] ~ [mit͡ɕʰe̞]
- Phonetic hangul: [미채/미체]
Romanizations | |
---|---|
Revised Romanization? | michae |
Revised Romanization (translit.)? | michae |
McCune–Reischauer? | mich'ae |
Yale Romanization? | mi.chay |
Noun[edit]
- michae, a dish made with seasoned Osmunda japonica fried in oil
See also[edit]
- 고비 (gobi, “Osmunda japonica”)