메주

Korean

Etymology

First attested in the Jīlín lèishì (鷄林類事 / 계림유사), 1103, as Late Old Korean 密祖 (Yale: *micwo).

In the Hangul script, first attested in the Hunmong jahoe (訓蒙字會 / 훈몽자회), 1527, as Middle Korean 며주〮 (Yale: myècwú).

Likely related to Manchu ᠮᡳᠰᡠᠨ (misun, “thick sauce, paste”) and Japanese 味噌(み​そ) (mi​so, “fermented soybean paste”); Alexander Vovin assumes both are direct borrowings from Early Old Korean.

Pronunciation
Romanizations
Revised Romanization?meju
Revised Romanization (translit.)?meju
McCune–Reischauer?meju
Yale Romanization?meycwu

Noun

메주 • (meju)

  1. (cooking) block of fermented beans, used to make doenjang
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