Japonca "あく" kelimesi Türkçe'de buğada, kostik anlamına gelir.
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•lye, originally the clear alkaline liquid left after leaching wood ash in water · scum, the coagulated proteins and fats that gather on the surface of a pot of boiling food · components contained in vegetables that impart an acrid, astringent, or harsh flavor
köken: Inherited from Latin (aqua) lixīva, from the adjective lixīvus (“made into lye”), from lixa. Compare Spanish lejía, Italian liscivia, Friulian lissie, Sicilian liscìa, Portuguese lixívia, French lessive, Sardinian lessía; compare also Albanian alisivë.
köken: Probably the feminine of an adjective *lixus (“fluid”), from Proto-Italic *liksos, cognate to ēlixus, prōlixus, ultimately from Proto-Indo-European *wleykʷ- (“fluid, wet”) and so cognate to liqueō.
köken: From Old Danish lut, ludh, ultimately from Proto-Indo-European *lewh₃- (“to bathe, wash”). Related to Old Norse lauðr. Cognates include Swedish lut and Icelandic lútur.
köken: From Proto-Tai *ɗaŋᴮ (“lye”). The long vowel of ด่าง [daːŋᴮ¹] shows irregularity as a reflex of it. In Southwestern Tai, cognate with Lao ດັ່ງ (dang), Shan လင်ႇ (làng). In Northern Tai, cognate with Zhuang ndaengq.
Likely derived from verb 飽きる・厭きる・倦きる (akiru), older form 飽く・厭く・倦く (aku, “to be full up; to be fully done; to tire of something, to have too much of something”). First cited to the 古今和歌集 (Kokin Wakashū) of the early 900s, where the term is used as a pun for the verb. The senses related to flavor and harshness arose from the practice of using lye in food processing to remove unpleasant flavors. The…