Naujieji japonų kalbos kulinarijos skoliniai

UGNĖ TAMAŠAUSKAITĖ Institute of the Lithuanian Language NEW JAPANESE CULINARY LOANWORDS KEYWORDS: Japanese neologisms, norms of the standard language, usage, codification. As Japanese culture spreads in Lithuania, new Japanese loanwords, which have arrived via English, are also beginning to spread in our language1. These had not yet been included in the Dictionary of International Words2 published in 2008 (hereafter DIW). In recent years, Japanese restaurants have become especially popular in Lithuania’s major cities, and names of Japanese cuisine dishes have consequently become widespread; most are so new that they have not yet adapted to the Lithuanian language system. Observing the current abundance of Japanese loanwords3 and reviewing those from this language included in the DIW, of which the most popular at present are terms from sport (aikido, bushido, judo), art (haiku, uta), and religion (Shintoism), while the international words from the culinary sphere number only two—sake4 and sushi—reveals the language’s marked dynamism. The seven popular Japanese loanwords with variant forms listed in the list of foreign-word equivalents approved by the State Commission of the Lithuanian Language (hereafter VLKK) on 20 December 2012 (see VLKK 2012)—mirin, onigiri, sashimi, soba, sushi, teriyaki, wasabi—are culinary terms. Some loanwords considered by the VLKK have already become established, while the usage of others will probably become settled in time5. The aim of this article is, using synchronic analysis and descriptive and comparative methods, to examine in greater detail the Lithuanian-language loanwords not yet studied— 1 Since Japanese is written in hieroglyphs, almost all Japanese loanwords first enter Lithuanian through English transliteration. 2 After the article had already been submitted for publication, a new Dictionary of International Words appeared, expanded by almost 5,000 words; of all ten borrowings examined in the article, it contains only one: tofu (see TŽŽ 2013). 3 Based on the Database of Lithuanian Neologisms (ND). 4 A Japanese alcoholic beverage; made by fermenting rice. 5 Cf.: the 2008 DIW has the foreign word sushi, while the latest DIW 2013 already has sushis. U. TAMAŠAUSKAITĖ. Naujieji japonų kalbos kulinarijos skoliniai 131 to identify the newly appearing Japanese culinary loanwords and provide normative recommendations for their use. Articles examining individual culinary words of foreign origin have appeared before (see Girčienė 2008, Lanza 2009), but loanwords from Japanese in this field have not yet been discussed separately. That most Japanese loanwords to have arrived recently come specifically from the culinary field is also confirmed by the fact that Lithuania has an increasing number of restaurants serving sushi, a popular6 distinctive Japanese dish made from raw fish or other seafood, and less often vegetables or eggs, called simply sushi restaurants (e.g., On Tuesday evening, a whole group of entertainment-industry figures visited the sushi restaurant located on Jasinskio Street in Vilnius (15min.lt 2011–11–22).7 Sušis yra jau adaptuotas japonų kalbos žodis (žr. VLKK 2012), tačiau esama daugybė dar neadaptuotų naujųjų japonų kalbos skolinių, kurie neretai yra tradicijų (daugiausia – švenčių: Choyo, Dango, Sekku), aprangos detalių (geta, kandzaši, tabi), meno (kaidan, kaisekis, suisekis) sričių pavadinimai ar žodžiai, pavadinantys kuo išsiskiriančius ar kokioms subkultūroms priklausančius asmenis (beigelhedai, haradžiukai, hikikomoriai), bet, kadangi tai nėra šio straipsnio objektas, minėti ne kulinarijos terminai plačiau nenagrinėjami. This paper analyzes ten Japanese culinary loanwords, together with their variants, that were documented online and in print by April 2013 and are more popular in Lithuania: fugu, kaisekis, kaisekis-rioris, kombucha, miso, seitanas, surimis, shabu shabu, tempura, tofu. The newly borrowed words examined designate dishes (fugu, kaisekis-rioris, shabu shabu, tempura, tofu), drinks (kombucha), meat substitutes (seitanas, surimis), sauces (miso), or a particular type of dinner (kaiseki). There are, of course, more Japanese loanwords in this field (one could even study separately the names of sushi varieties chirashis, makis, nigiris, temakis), but the article does not aim to discuss all the continually increasing number of Japanese culinary foreign words.8 The newly borrowed words discussed below are presented in the article in the following order: the Lithuanianized Japanese loanword is given as the headword (sometimes coinciding with its English transliteration). If the word is declined, alongside it 6 In September 2012, the first sushi festival was even held in Kaunas (restoranai.lt). 7 In Lithuania, Japanese sushi restaurants tend to be called by multiword names, at least one component of which is an English transliteration of a Japanese word sushi, e.g.: Sushi Express, Sushi Sushi, Tom Sushi, Sushi House, Sushi Town, Dao-Sushi, Sushi-Lt, IPU-sushi, Super Sushi, Oti Oti Sushi. 8 Where the date of publication of the text is clear, the information is given in parentheses next to the source title. The earliest-dated source is from 2005. The language of the examples has not been edited, except for spelling, punctuation, and grammatical errors. 132 KALBOS KULTŪRA | 86 The stress pattern is indicated alongside the headword. Interestingly, all seven of the declinable nouns examined have the second stress pattern, that is, in the accusative singular, the penultimate syllable is stressed and is either long with a falling tone (seitāną) or short (kaisėkį, kaisėkį-riòrį, kombùčą, mìšą, surìmį, tempūrą). In texts containing culinary loanwords, graphic forms are retained as in the original; only the words examined are highlighted in boldface in the examples provided by the article’s author. Each newly borrowed word is discussed separately, and general conclusions are presented at the end. The article’s examination of the usage and standardization tendencies of Japanese loanwords should help readers navigate other similar words entering the language from Japanese. FUGU Fugu is a fish (Latin Takifugu niphobles) from which, after its highly toxic components have been removed, a dish considered a delicacy is prepared. For example: Have perhaps all the seafood already turned into genuine fugu (a poisonous fish considered quite an expensive delicacy, which must be prepared very carefully and professionally)? (Vilniaus diena 2011-04-09). Fugu (English blowfish) is a fish that contains deadly poison in its body. [...] Consequently, anyone who eats improperly prepared fugu will immediately receive a lethal dose of extremely potent toxins for which there is no antidote. The name fugu is also used for luxurious dishes made from this fish, which, despite the risk of fatal poisoning, are very popular in Japan (balsas.lt 2008-09-23). Of the ten loanwords examined in this article, fugu is the only one that is generally set apart neither by quotation marks nor by italics, in either online sources or printed texts. This is most likely because its spelling coincides with the English transliteration and does not need to be specially adapted to Lithuanian. Most normative masculine-gender loanwords ending in u are indeclinable and have a stressed short final syllable (cf. DLKG 2006: 82)9. Thus, the Japanese loanword fugu, with its authentic spelling and no other spelling variants in Lithuanian, is also proposed for recognition as normative. 9 Also compare culinary and international words from various other fields: fondiù, interviù, kakadù, tabù (TŽŽ 2008). U. TAMAŠAUSKAITĖ. Naujieji japonų kalbos kulinarijos skoliniai 133 KAIŠĖKIS (2) Kaisekis is a traditional Japanese lunch or dinner consisting of many courses. There are various forms of this borrowing. Online sources yielded only the singular accusative, for example: In the evening, you can order a traditional dinner consisting of many courses—kaisekį (Lietuvos rytas 2012-09-15). At first, less frequently used borrowings are generally not inflected, so the inflectional paradigm of this word is still incomplete. The indeclinable form kaiseki is more common; compare: Considered the pinnacle of Japanese cuisine is kaiseki (which originated as an accompaniment to the tea ceremony), comprising the ingredients, their processing and preparation, and the ceremony, all intended for several different dishes and revealing the subtle art of dining (blog. zigzag.lt 2012-04-17). The gourmet decided to punish himself by sampling a traditional Japanese Kaiseki menu (smaguris.blogspot.com 2012-11-21). Kaiseki cuisine derives from the tradition of serving refined dishes to guests with green tea during formal gatherings. The tea ceremony has preserved the traditional ritual of ancient times to this day, while refined kaiseki cuisine has emerged as a distinct culinary phenomenon (Japonų virtuvė. Pažink Japonijos skonį 2012). Given that, when Lithuanizing Japanese borrowings ending in -i (e.g., onigiri, suši), the ending -is is added (onigiris, sušis; cf. VLKK 2012), it is proposed that the inflected word kais ekis be considered the normative form. KAISEKI-RYORI (2) In English, the loanword kaiseki-ryori denotes just one Japanese dish, which, although simple, is served very luxuriously before the tea-drinking ceremony. This is the meaning in which the neologism entered Lithuanian. Its spelling here varies: kaiseki-rior i is written with or without a hyphen; following the English transliteration, the long –y– is retained in the second word, kaiseki ryori, although kaiseki-riori is also written. These variants are most often used without the final consonant –s, for example: A great place for dinner (if you have money to spare), since “high-end” restaurants specializing in “kaiseki ryori” are housed here in old merchants’ homes (my-trips.lt October 2010). 134 KALBOS KULTŪRA | 86 Kyoto cuisine evolved into the luxurious Kaiseki-riori, served in high-ranking Japanese restaurants, and French cuisine had a considerable influence in the 19th century. [...] One example of kaiseki-riori. The covered dishes contain soup and rice. Each dish is a separate work of art (lt.wikipedia.org). You will have lunch at the Japanese restaurant “Ryokan,” sample traditional “Kaiseki – riori” cuisine, and learn about everyday life in feudal Japan at the “Ryokan” hotel (kelioniuakademija.lt). In Lithuanian, two syntactically equivalent nouns denoting the name of a single object or phenomenon are joined by a hyphen (see VLKK KKB – http://www.vlkk.lt/lit/708). The fact that the loanword is written both with a hyphen (kaiseki-riori) and without one (kaiseki ryori) can be explained by the fact that the English transliteration also sometimes varies; that is, both the variant kaiseki-ryori is used (see en.wikipedia.org, openkyoto.com), and kaiseki ryori (see pref.kyoto.jp, kaveyeats.com). Although, unlike the noun kaiseki, which sometimes takes the ending –is, the two-word expressions kaiseki-riori or kaiseki ryori have not so far been recorded with the ending –s in online sources, when adapting the aforementioned loanword into Lithuanian it is proposed that the neologism kaisekis-rioris be officially adopted and begin to be declined. KOMBUCHA (2) Kombucha is a fermented drink made from certain bacteria and fungi, consumed for its supposed health benefits. In written Lithuanian, there are two usage variants of the new loanword: a) kombuča, Lithuanianized according to pronunciation, or b) the English transliteration of the loanword, kombucha, for example: a) Kombucha, or tea fungus – a fermented tea drink. Kombucha originated in China, but was forgotten for a long time. It began to gain popularity in California, USA, in the last decade of the 20th century, and attracted attention in Japan and Russia. Tea fungus is a colony of acetic acid bacteria and yeast. Its infusions are regarded as medicines and preventive remedies for diseases; they contain vitamins B and D (lt.wikipedia.org). A cup of kombucha tea—a fermented drink—will invigorate you (pasazas.lt 2013-02-20). To spare our eyes and noses, Westerners sell “kombucha” bottled in ordinary plastic containers, even adorned with a pretty label. Why buy it? It turns out that “kombucha” is an indispensable part of a healthy diet! (prigauk.lt). U. TAMAŠAUSKAITĖ. Naujieji japonų kalbos kulinarijos skoliniai 135 b) Gurman’s green tea with additives kombucha [headline] This is a very old green tea, widely known for its medicinal properties. Green tea, lime pieces, kombucha (Sveika moteris, April 2006). Pour the rum, liqueur, kombucha, and cranberry juice with a few ice cubes into a shaker and shake vigorously. Pour into a cocktail glass and stir lightly (mamos-receptai.lt). These forms may not always be declined, even within the same text; compare: This tea has a strong aroma derived from green tea, kombucha, and guarana—native shrubs growing along the banks of the Amazon in South America. [...] Ingredients: green tea (68%), lemongrass, guarana (7%), peppermint, ginger, natural flavoring, elderflowers, black pepper, dried kombucha drink, lemon verbena (assorti.lt). Drink kombucha tea [subtitle] (alfa.lt 2012-07-10). Sometimes the indeclinable culinary term kombucha is written with a capital letter and marked typographically, i.e., with quotation marks, for example: The so-called “tea fungus” is used to make “Kombucha” tea (lrytas.lt, 2011-06-15). The inflected form of the new loanword kombucha is proposed as the preferred normative form. MISAS (2) In Lithuanian usage, for now only the indeclinable name for fermented soybean paste is in use, miso, whose form matches the English romanization of the Japanese word, for example: Miso, also known as soybean paste, is made from soybeans, which are boiled, salted, mashed, then mixed with a special starter and kept in barrels, where fermentation takes place (kulinare.lt 2010-07-20). [...] The mass of fermented soybeans, called miso, helps remove toxins and heavy metals from the body and reduces the harmful effects of atomic radiation. Miso alleviates hangovers and helps smokers get rid of nicotine. Consuming small amounts of miso daily reduces the likelihood of developing liver, colon 136 KALBOS KULTŪRA | 86 or stomach cancer. Miso greatly replenishes the beneficial intestinal flora and regulates blood pressure (sakiaivsb.lt 2009-11-30). Miso is a mass of fermented soybeans and other grains, from which the traditional Japanese miso soup is made with wakame seaweed and shiitake mushrooms. The Japanese take pride in the many varieties of miso, just as the French take pride in their wines and cheeses, Italians in olive oil and pasta, and Lithuanians in dark rye bread and mead. Miso is a cornerstone of Japanese cuisine and one of the main reasons for the Japanese people's good health and longevity. The Japanese eat miso soup for breakfast, lunch, and dinner, and use it to prepare other dishes. [...] Attention! The moment is approaching when miso goes into the soup! 2–3 tablespoons (or to taste—more in winter, less in spring and autumn, very little in summer) of brown-rice miso should be diluted with some of the soup liquid in a separate vessel and poured back into the soup (gyua.lt). Sometimes the loanword miso is set off in quotation marks, for example: [...] soybean-paste soup “miso” with roasted eggplants and a distinctive herb (mytrips.lt 2012-01-28). Given that loanwords ending in unstressed -o (e.g., Spanish burrito, chorizo, Italian capuccino, carpaccio) take the ending -as (see VLKK 2012), it is proposed that the new loanword misas10 be used in declinable form. SEITAN (2) Seitan is wheat gluten used as a meat substitute. The English transliteration of the Japanese borrowing seitan is rarely used in Lithuanian, and when it is, it is always typographically distinguished by quotation marks, e.g.: Buddhist vegetarian chefs are very creative in making meat substitutes, e.g., from wheat gluten, “seitan”, soy “tofu”, agar, and other plant products (mytrips.lt 2012-01-28). Most often, a Lithuanian ending is added to the adapted borrowing, and the word is then declined, e.g.: What are these strange food products? [...] Seitan is a mass resembling meat in its texture, obtained by washing wheat flour (Lietuvos rytas 2007-05-08). 10 In December 2013, when the article had already been sent to press, it was noted that the list of equivalents for foreign words had also been supplemented with the borrowing miso, for which the proposed equivalent is misas (see VLKK 2013). U. TAMĀŠAUSKAITĖ. Naujieji japonų kalbos kulinarijos skoliniai 137 Seitan steak [heading] [...] Cut the seitan into thin slices and fry in oil [...] (svajuke. wordpress.com 2013–02–25). It is proposed that the Japanese borrowing seitanas, which has the ending -as and is declined, be recognized as standard. SURIMI (2) Surimis is minced fish meat, usually used as a substitute for crab meat. In the VLKK Consultation Bank, on the basis of the recommendations of the European terminology database Eurovoc, the inflected form surimis is recommended, while products made from minced fish meat should be called surimi products (VLKK KKB; EV). Although a semantic distinction between the singular and plural forms of the new loanword theoretically exists, no tendency is evident in usage for the singular surimis to be used only when referring to fish meat, and the plural surimiai only when referring to products made from fish meat; for example: [...] surimiai, made from the fishery products listed in Part I and permitted for import (eur-lex.europa.eu). [...] under Annex IIa to the Protocol, together with the proof-of-origin document for products made from surimų (CN code 16042005), documents shall be submitted proving that fish makes up at least 40% of the weight of the surimų product [...] (Official Journal of the European Union L283 2011–10–29). [...] for textile products and surimi products [...] (Official Journal of the European Union L127 2011–05–14). Although the paradigm for declining the new loanword is incomplete, an examination of the use of surimio makes it clear that singular case forms of the noun surimis are used more often than plural forms (cf. the previously presented examples of plural forms and see the table Inflection of New Loanwords by Case), for example: A snack made from concentrated fish protein is called surimiu. Rushed Japanese people find surimio snacks even in the smallest kiosks. Executives of the „Vičūnų“ group, a leading producer of surimio products, who visited the Land of the Rising Sun last year, came up with the idea of introducing these much-loved snacks in Asian countries to Europe as well (Lietuvos rytas 2011–09–03). 138 KALBOS KULTŪRA | 86 Surimi is carefully cleaned fish meat, from which bones and fat are removed, and which is then ground into a paste. [...] Depending on the kind of fish used to make surimi, it may be white, cream-colored, grayish, or pinkish (Lietuvos rytas 2012-09-08). In surimi production, inexpensive white sea fish are used most often—Alaska pollock, horse mackerel, hake, and the like (receptai.iki.lt 2010-03-31). The adapted loanword has already been standardized, but the indeclinable form surimi is still used, although it is not recommended by the VLKK Consultation Bank; for example: Surimi products are becoming popular worldwide. [...] Surimi products are low in fat and calories, but contain no biologically valuable substances. These are destroyed during processing, so the products are often used as ingredients in various dishes. Surimi products are sold fresh and frozen (umvt.lt 2013-03-10). [...] the term “surimi”, used to refer to a formed fish mixture. It is no surprise that it was in Japan, and nowhere else, that the crab-stick product was invented and patented in 1973; a few years later, it was introduced to the international market as well (e-vici.lt). Surimi was also proposed to be called imitation sea (delicacy) foods, imitation seafood (Šiupienienė 2005: 37), but the one-word loan is more convenient, so the longer names did not catch on. SHABU-SHABU The English transliteration of the Japanese loanword shabu-shabu refers to a Japanese dish of thinly sliced pieces of meat and vegetables served with sauces. In Lithuanian-language online sources and print media, the variants shabu-shabu and syabu-syabu are used, set off by a hyphen and other graphic devices (quotation marks, capital letters), cf.: Japanese cuisine has been presented in sufficient detail, yet there are still dishes about which one would like to learn more. One such Japanese delicacy is the dish called shabu-shabu (syabu-syabu). [...] In Japan, shabu-shabu became popular in the second half of the 20th century, after the restaurant “Suehiro” opened. In 1955, this restaurant patented the name of the dish. The food later spread around the world. It is said that nowadays shabu-shabu restaurants are often opened by retired sumo wrestlers U. TAMAŠAUSKAITĖ. Naujieji japonų kalbos kulinarijos skoliniai 139 wrestlers. [...] Thinly sliced meat, vegetables, and sauces are used to prepare the dish. Shabu-shabu is considered a winter meal because it is served hot, but it is enjoyed throughout the year (meniu.lt 2008-05-04). “Shabu-Shabu”: a beef-cooking ritual [headline]. [...] SHABU-SHABU – one of the dishes that will delight with its unconventional presentation and prove a real discovery for gourmets or simply lovers of different kinds of food (delfi.lt). The normative form proposed is the newly emerging, indeclinable, adaptively spelled variant šabu šabu, for example: I was impressed by the Japanese šabu šabu restaurants, where you can cook your own dinner. In the middle of the table is a pot of boiling water; various vegetables, thinly sliced beef, and delicious sauces are served (Lietuvos rytas 2013-01-05). The latter variant of the dish’s name, unlike unassimilated loanwords, is written without a hyphen11, since in Lithuanian a hyphen is used only to separate words with different roots (cf. kaiseki–rioris). Although loanwords with an unstressed ending –u most often become nouns ending in –as in Lithuanian (e.g., tiramisu → tiramisas, see VLKK 2012), the adapted form šabas šabas is not recommended, as it is thought that the word combination would evoke other associations among Lithuanians, unrelated to food12; it has not been recorded in actual usage either. Moreover, the name šabu šabu does not conflict with the internal rules of the language, and in such a case its use should be supported (Lanza 2009: 314). TEMPURA (2) Tempura (or tenpura) is the name of a meat, seafood, or vegetable dish prepared with a crispy coating. The English transcription variants of the Japanese loanword, tempura and tenpura, coincide with the Lithuanian variants of the dish’s name. 11 Like the two-word names of the toy jo jo and the dance ča ča. 12 Shabbat [Yiddish shabes < Hebrew shabbat – rest], the seventh day of the Jewish week (Saturday), beginning on Friday evening and lasting until sunset on Saturday: Shabbat is set aside for rest and the worship of Yahweh (TŽŽ 2008). 140 KALBOS KULTŪRA | 86 In both Lithuanian and English, the variant with the root consonant –m– is most commonly used tempura is declined in Lithuanian, for example: Tempura, whose roots lie in Europe, should not seem particularly exotic to us—the Portuguese merchants brought this dish to Japan in the 17th century. So I definitely recommend trying it—you can’t help but like it! Since the selection of seafood in Lithuania is truly limited, and I wanted to make authentic tempura, I prepared vegetarian tempura with vegetables also used in Japanese cuisine—red pepper, carrot, broccoli, onions, and eggplants. [...] When making tempura, there is only one thing you must not skimp on: preparing the batter (kasnutikovi rtuvėje.blogspot.com 2010-02-24). Tempura is always served with a thin, tea-colored dipping sauce, lighter than aged soy sauce—the kind found on tables in Japanese restaurants (lrytas.lt 2012-11-08). Crab sticks with tempura (mamosreceptai.lt). Deep-fried broccoli in tempura (sushi-lt.lt). This loanword is inflected not only for case but also for number when referring to a dish with several varieties. The plural is still very rare, however, and the noun’s plural paradigm is only partial, for example: Choose one of four tempuras [...] (okay.lt). [...] 7 or more different types of flour are used for temp uroms (yakata.lt). Variants of this loanword that are not declined also occur, for example: It is believed that the Portuguese brought this dish to Japan in the 17th century, but today’s tempura is quite different from its predecessor (Japanese Cuisine: Discover the Taste of Japan, 2012). Sometimes the loanword is not consistently declined even within the same text; compare: For tempura you will need: 1 egg 1/2 cup cold water 3–5 tablespoons of tempura powder 2 tablespoons of flour Oil for frying [...] Coat the shrimp in flour and shake off the excess, then dip them into the tempūros batter and carefully lower each shrimp into the hot oil. Fry on both sides until golden brown— U. TAMAŠAUSKAITĖ. Naujieji japonų kalbos kulinarijos skoliniai 141 on both sides until nicely browned. We also make vegetable tempurą: first coat the vegetables in flour, then dip them into the tempura batter and fry them in oil. [...] And you can happily eat the tempura vegetables on their own if you made too many, or with the sauce described in my earlier post about tempurą [...] (nidos-receptai.lt 2012-10-09). In Lithuanian, a spelling variant influenced by English pronunciation is also used. Its declension is likewise inconsistent, for example: You will need: Chicken breasts Tempūra batter mix [...] I prepared the tempūros batter as instructed on the package: I only needed to mix the contents with 150 ml of cold water (salduma.wordpress.com 2012-02-06). Baked salmon, tempūra, zucchini, carrots, cucumber, lettuce leaves, teriyaki sauce, sesame (supersushi.lt). Oh, what kind of tempūros... (Zravioli.com 2010-06-15). In Lithuanian-language internet sources, the variant tenpura, with the root consonant –n–, is used only in the nominative and genitive cases, which merely confirms that this dish name is not very widespread, for example: Japanese cuisine has also reached Lithuania. Sushi, sashimi, tenpura—these dishes are already well known in the Lithuanian food scene (hanabiklubas.wordpress.com 2012-01-07). <...> lunch-dinner: several kinds of salad (not impressed:)), tenpura (fish and shrimp fried in batter, with sauce, [...]) (tsukimi.blogas.lt). Crush the kernels of young corn, moisten them with tenpuros sauce, and fry in oil (vaistugidas.lt). Having examined the variants of the new loanword, the inflectable word tempura. is proposed as the standard equivalent. TOFU Tofu is soy curd. The English romanization of the Japanese word tofu was previously treated as an unacceptable loanword (see Leksika 2005: 112; Šiupienienė 2005: 39; VLKK KKB – http://www.vlkk.lt/lit/3398), but in the new, expanded and revised edition Leksika: skolinių vartojimas this loanword 142 KALBOS KULTŪRA | 86 vertinimas jau pakeistas, jis laikomas šalutiniu normos variantu (Leksika 2013: 63). Pvz.: Soy curd, also called tofu after its Japanese name (Chinese dòufǔ, Japanese tōfu, Korean dubu, Vietnamese đậuphụ), is one of the soy products, made from soy milk by curdling it with acids or salts (lt.wikipedia.org). The tofu you buy definitely either contains preservatives or is made from genetically modified soybeans, because I’m allergic. But you can make tofu yourself at home from non-modified soybeans. [...] There are many different ways of making tofu (forumas.draugauki.me). Buddhist vegetarian chefs are very creative in making meat substitutes, for example, from wheat gluten “seitan,” soy “tofu,” agar and other plant products (mytrips.lt 2012-01-28). There is also the form tofū, which arose from the English pronunciation of this loanword, for example: Lean fish, eggs, nuts, grains: oat grains and brown rice, sesame and sunflower seeds, legumes: chickpeas, various beans [...], lentils, soybeans, tofū cheese (sulieknek.lt). The latter form is not adapted to the Lithuanian writing system and should not be used. * * * A review of ten culinary loanwords from Japanese reveals a tendency characteristic of most new foreign words and also of Japanese loanwords: variation in form. There are at least several competing variants of the same foreign word (cf. Girčienė 2008: 193), according to which the words can be assigned to the following groups: a) original spellings (with variants); b) morphologically inflected, but not orthographically adapted; c) orthographically adapted, but not morphologically inflected; d) adapted both orthographically and morphologically (Girčienė 2007: 110–111). Loanwords in their original spelling are used most often (cf.: kombucha → tea with additions kombucha). And although attempts are made to adapt loanwords both morphologically and orthographically to the Lithuanian language system (cf.: kombucha → kombučos), often, when a word is adapted orthographically, it is not inflected morphologically (cf.: kombucha → kombučą tea), or vice versa: when it is inflected morphologically, it is not adapted orthographically (cf.: kombucha → kombuchos). U. TAMAŠAUSKAITĖ. Naujieji japonų kalbos kulinarijos skoliniai 143 A loanword naming culinary realities of foreign countries is much more suitable for use in Lithuanianized form than a coined native equivalent (Lanza 2009: 311). It is not always possible to find equivalents for loanwords, because not everything designated by loanwords can be precisely named with a single Lithuanian word or a phrase, that is, translated descriptively; consequently, the expression often remains un-Lithuanianized. If words are adapted to the morphological system, noun endings that coincide are retained; cf. the English spelling kombucha and the Lithuanianized form kombučą; endings that are uncharacteristic are dropped and replaced with corresponding Lithuanian ones (Valeckienė 1967: 128); cf. the English spellings kaiseki, kaiseki-riori and kaisekis, kaisekis-rioris. There is a growing tendency for loanwords that have not yet been adapted to be graphically distinguished, that is, by boldface, italics, or quotation marks. The tendency to write a new, still-unadapted loanword in quotation marks (Rudaitienė, Vitkauskas 1998: 24) is also confirmed by the cases examined (e.g., „kombuča“, „miso“, „seitan“). The authentic, graphically distinguished word is usually retained because it is not always known how to adapt it, and writing it this way does not violate the principles of standard-language cultivation (cf. Girčienė 2008: 197). Sometimes new loanwords, like proper nouns, are written with a capital letter (e.g., Kaiseki, Kaiseki-riori). There are cases where, to clarify a loanword written in its original language, descriptive phrases are also provided alongside it, e.g., Kombucha, or tea fungus. Not a single spelling variant with an apostrophe was recorded; nevertheless, it cannot be claimed that apostrophes are never used. Although certain tendencies are discernible, the article’s data do not cover all sources found across the vast expanses of the internet or in the pages of the press. Nonstandard spellings and indeclinable nouns are becoming more numerous because we rely too much not on the language’s own natural features, its usage and development, but instead turn to foreign languages (Keinys 2007: 70). However, over time only substitutes that are clear and correspond precisely to the word they replace become established in a language (Rudaitienė, Vitkauskas 1998: 16); moreover, language is characterized by constant dynamism, so some variants recede from active usage and disappear, while others remain (Miliūnaitė 2009: 124). Thus, the fate of these foreign words examined here is still unclear. Of the 10 new words examined, 7 are proposed for declension (kaiseki, kaisekis-rioris, kombučą, misas, seitanas, surimis, tempura). In the table “Declension of New Loanwords,” adapted loanwords proposed for use are marked in bold and italics, while variants found online that are not Lithuanianized but are declined are marked in italics only. 144 KALBOS KULTŪRA | 86 TABLE. Declension of New Loanwords kaisekis kaisekis-rioris kombuča misas seitanas surimis tempura Nom. – – kombuča (kombucha) – seitanas surimis (sing.) surimiai (pl.) tempura (sing.) (tempūra / tenpura) tempūras (pl.) Gen. – – kombucha (kombucha) – seitan surimi (sing.) surimi (pl.) tempuras (sing.) (tempūras / tenpuros) tempuras (pl.) Use. – – – – – surimi (sing.) surimi (pl.) tempura (sing.) tempura (pl.) Poss. kaiseki – (kombucha) – seitan surimi tempura Instr. – – with kombucha – – surimi with tempura Trans. – – – – – – in tempura For the sole loanword tempura, forms of all singular cases except the vocative have been found, while for surimi, forms of five cases have been found. The nominative, genitive, and dative forms of these two words are sometimes also used in the plural. The fact that the paradigms of the nouns under consideration are defective and that even loanwords proposed as suitable for adaptation are inflected in only a few cases (see the usage of the Lithuanianized neologisms kaisekis, kaisekis-rioris, misas) merely shows that these words entered the language very recently. Most indeclinable loanwords, influenced by the morphological and syntactic rules of the language, acquire a Lithuanian ending (cf. kaiseki → kaisekis, kaiseki-riori → kaisekis-rioris, miso → misas, seitan → seitanas, surimi → surimis), become declinable and begin to be used as masculine nouns (cf. Vaskelaitė 2001: 43); a few that have the ending –a are feminine neologisms. Common nouns from foreign languages with stress on the final syllable (cf. fugu, tofu) are generally not grammatically adapted (Vaskelaitė 2001: 43). It is usual, U. TAMAŠAUSKAITĖ. Naujieji japonų kalbos kulinarijos skoliniai 145 that the gender of indeclinable nouns of foreign-language origin is expressed syntactically (according to the forms of words agreeing with the nouns), rather than morphologically (DLKG 2006: 64); therefore, the syntactic expression of gender in such nouns is highly varied, i.e. loanwords are used in both the masculine and feminine genders (DLKG 2006: 49). However, all three indeclinable Japanese loanwords (together with šābu šābu, which is stressed on the root) end in the vowel -u, and words with this ending are used as masculine (DLKG 2006: 64). CONCLUSIONS 1. New Japanese culinary loanwords are rapidly increasing in number, but examples from the print media and internet language examined show that they are not always adapted to the spelling and grammatical system of Lithuanian. 2. In usage, of all the variants in circulation, the new Japanese loanwords most commonly found are not adapted forms, but those retaining their authentic spelling (i.e. English transliteration). When no Lithuanianized version of a loanword is available, the simplest approach is generally taken: the words are simply set off typographically. 3. Seven of the ten loan nouns examined can be declined according to their grammatical structure; however, in usage, the inflectional paradigm of all of them remains incomplete (most often because they are not particularly widespread). 4. Based on the analysis, it is proposed that the new Japanese loanwords presented here be codified and added to the list of equivalents for foreign words approved by the State Commission of the Lithuanian Language. ŠALTINIAI DLKG 2006: Dabartinės lietuvių kalbos gramatika, Vilnius: Mokslo ir enciklopedijų leidybos institutas. EV – Europos žodynas Eurovoc. Prieiga per internetą: <http://www3.lrs.lt/pls/ev/ev.main> (žiūrėta 2013-03-15). ND – Lietuvių kalbos naujažodžių duomenynas. Internetinė duomenų bazė. Sud. Rita Miliūnaitė, Vilnius: Lietuvių kalbos institutas. Prieiga per internetą: <http://naujazodziai.lki.lt/> (žiūrėta 2013-04-14). TŽŽ 2008: Tarptautinių žodžių žodynas, Vilnius: Alma littera. TŽŽ 2013: Tarptautinių žodžių žodynas, Vilnius: Alma littera. 146 KALBOS KULTŪRA | 86 VLKK 2012: Valstybinės lietuvių kalbos komisijos 2012-12-20 patvirtintas svetimžodžių atitikmenų sąrašas su paaiškinimais. Prieiga per internetą: <http://vlkk.lt/lit/100213> (žiūrėta 2013 m. sausio–balandžio mėnesiais). VLKK 2013: Valstybinės lietuvių kalbos komisijos 2013-11-28 patvirtintas svetimžodžių atitikmenų sąrašas su papildymais. Prieiga per internetą: <http://vlkk.lt/lit/100213> (žiūrėta 2013-12-27). VLKK KKB: Valstybinės lietuvių kalbos komisijos Kalbos konsultacijų bankas. Prieiga per internetą: <http://www.vlkk.lt/konsultacijos> (žiūrėta 2013 m. kovo mėn.). LITERATŪRA Girčienė J., Liutkevičienė D. 2007: Sūrių pavadinimų vartosena ir norma. – Kalbos kultūra 80, 110–122. Girčienė J. 2008: Italų kulinarijos svetimžodžiai. – Kalbos kultūra 81, 192–204. Keinys S. 2007: Gyvasis skolinių priderinimas ir teik yba. – Žmogus ir žodis 9(1), 70–74. Lanza S. M. 2009: Dėl trijų skolinių iš italų kulinarijos. – Kalbos kultūra 82, 308–316. Leksika 2005: Kalbos patarimai. Leksika: skolinių vartojimas, Vilnius: Mokslo ir enciklopedijų leidybos institutas. Leksika 2013: Kalbos patarimai. Leksika: skolinių vartojimas, Vilnius: Mokslo ir enciklopedijų leidybos centras. Miliūnaitė R. 2009: Dabartinės lietuvių kalbos vartosenos variantai, Vilnius: Lietuvių kalbos institutas. Rudaitienė V., Vitkauskas V. 1998: Vakarų kalbų naujieji skoliniai, Vilnius: Enciklopedija. Šiupienienė A. 2005: Į pagalbą valgiaraščių tvarkytojams, Vilnius: Ciklonas. Valeckienė A. 1967: Kitų kalbų kilmės žodžiai lietuvių kalbos morfologinėje sistemoje. – Lietuvių kalba tarybiniais metais, Vilnius: Lietuvių kalbos institutas, 108–128. Vaskelaitė R. 2001: Nelietuviškų nekaitomų žodžių sintaksiniai vaidmenys. – Kalbos kultūra 74, 43–52. Gauta 2013 05 04 Priimta 2013 12 20 U. TAMAŠAUSKAITĖ. Naujieji japonų kalbos kulinarijos skoliniai 147 NEW LOANWORDS OF JAPANESE CUISINE Summary As the Japanese culture is gaining popularity, new loanwords from the Japanese language are paving their way into Lithuanian through the English language, with names of Japanese dishes becoming especially popular. The aim of this article is to provide a more extensive analysis of new loanwords of Japanese cuisine in Lithuania, which have not been previously thoroughly studied, based on synchronic analysis, descriptive and comparative methods and to provide the standardising recommendations for their use. The article analyses ten more popular Japanese cuisine related loanwords (together with their variants) recorded in the electronic domain and the press until April 2013: fugu, kaisekis, kaisekis-rioris, kombučą, misas, seitanas, surimis, šabu šabu, tempura, tofu. The new loanwords have not yet been adapted; their Lithuanian spelling has not been established; therefore, one of the most numerous groups of Japanese loanwords under analysis in the printed media and the Internet language consists of the loanwords of authentic spelling (English transcriptions). A tendency can be observed that the names of loanwords which have not yet been adapted are usually simply distinguished graphically: in bold or italic or using quotation marks. To adapt the loanwords to the Lithuanian spelling and grammar system, it is sought to adapt them morphologically and orthographically; however, it is often the case that if they are adapted orthographically, they are not established morphologically or vice versa: if loanwords are adapted morphologically, they are not adapted orthographically. If attempts are made to adapt words under the morphological system, coincident endings of nouns are maintained, while foreign endings are rejected and replaced with corresponding Lithuanian endings. Most of the borrowed nouns under analysis can be declined by their grammatical structure; however, the declension paradigm of all the nouns under analysis is deficient due to their rather scarce prevalence. Based on analysis data, it is recommended to codify the provided new Japanese loanwords and to add them to the list of equivalents of loanwords approved by the State Commission of the Lithuanian Language. The tendencies of use and standardisation of Japanese loanwords analysed in the article should help to orient oneself after encountering other similar Japanese loanwords. KEYWORDS: new Japanese loanwords, norms of the standard language, actual use, codification. UGNĖ TAMAŠAUSKAITĖ Lietuvių kalbos institutas Petro Vileišio g. 5, LT-10308 Vilnius [email protected] 148 KALBOS KULTŪRA | 86