蛋黄

See also: 蛋黃

Chinese

For pronunciation and definitions of 蛋黄 – see 蛋黃 (“egg yolk”). (This term is the simplified form of 蛋黃).

Notes: Simplified Chinese is mainly used in Mainland China, Malaysia, and Singapore. Traditional Chinese is mainly used in Hong Kong, Macau, and Taiwan.

Japanese

Etymology 1

Kanji in this term
蛋	黄
たん Hyōgaiji	おう Grade: 2
on’yomi

Alternative spelling
蛋黃 (kyūjitai)

Middle Chinese 蛋黃

Pronunciation

• IPA^(key): [tã̠ɰ̃o̞ː]

Noun

蛋(たん)黄(おう) • (tan'ō) 

1. yolk

Synonyms

• 卵黄(らんおう) (ran'ō), 黄身(きみ) (kimi)

Etymology 2

Kanji in this term
蛋	黄
たん Hyōgaiji	こう Grade: 2
on’yomi

Alternative spelling
蛋黃 (kyūjitai)

Middle Chinese 蛋黃

Pronunciation

• IPA^(key): [tã̠ŋko̞ː]

Noun

蛋(たん)黄(こう) • (tankō) 

1. yolk

References

• Shōgaku Tosho (1988) 国語大辞典（新装版） [Unabridged Dictionary of Japanese (Revised Edition)] (in Japanese), Tōkyō: Shogakukan, →ISBN