buckwheat · soba, soba noodle, a variety of Japanese noodle made from buckwheat · a kind of low, flat, broad tea bowl, originally produced on the Korean peninsula and favored in tea ceremony, so called for the color of the glaze
köken: Not attested until the middle of the Muromachi period (1336–1573), as a shortening of older 蕎麦 (soba mugi, literally “soba grain”). Two theories exist regarding the ultimate derivation of the soba element: * Samuel Martin reconstructs soba as Proto-Japonic *sonpa and derives it as a compound of *so (unknown) + *pa (“feather”). The *pa changes to *ⁿba as an instance of rendaku (連濁). * From 稜…
köken: From Middle Korean 모밇 (Yale: mwomilh), probably 뫃 (Yale: mwoh, “edge, spike”) + 밇 (Yale: milh, “wheat”), in reference to the shape of the seeds; compare English buckwheat. First attested in Sinicized form in the 1260s as 木麥 /木麦, where 木 appears to be an ateji. First attested in Hangul form in 1518. Reanalyzed in the nineteenth or early twentieth century as being equivalent to 메 (me, “wild;…
köken: Derived from Middle Low German bokwete, equivalent to bok (“beech”) + vete (“wheat”). Related to Danish boghvede and possibly borrowed or calqued from it.
köken: Apparently from a Vulgar Latin *fabeolum, masculinized diminutive of Latin faba (“bean”); probably formed by analogy with phaseolus (whence Catalan fesol).