1. Overview of Meaning
The kanji “渋” (shibu) primarily means “astringent” or “bitter.” It is often used to describe flavors that are sharp or tangy, particularly in relation to certain fruits or teas. Additionally, it can refer to a sense of restraint or difficulty in expressing emotions.
2. Formation and Radical
Formation of the Kanji: The kanji “渋” is a phonetic-ideographic character (形声文字). It combines the water radical (氵) on the left, indicating a relation to liquids, with the character “尻” (shiri) on the right, which contributes to its pronunciation and meaning.
Radical: The radical of “渋” is the water radical (氵), which is commonly associated with words related to water or liquids.
3. Examples of Usage
Common Words and Phrases:
- 渋柿 (shibugaki) – astringent persimmon
- 渋滞 (jūtai) – traffic jam
Example Sentences in Daily Conversation:
- この渋柿は食べられない。 (Kono shibugaki wa taberarenai.) – This astringent persimmon cannot be eaten.
- 今日は渋滞がひどい。 (Kyō wa jūtai ga hidoi.) – The traffic jam is terrible today.
4. Synonyms and Antonyms
Similar Kanji:
- 苦 (ku) – meaning “bitter,” but often used in a more emotional or metaphorical sense.
- 酸 (san) – meaning “sour,” which describes a different taste profile.
Antonyms:
- 甘 (ama) – meaning “sweet,” which is the opposite of astringent or bitter.
5. Cultural and Historical Background
Relation to Japanese Culture: The concept of “渋” is significant in Japanese cuisine, particularly in the appreciation of flavors and the use of astringent ingredients in traditional dishes.
Proverbs and Idioms: One common saying is “渋い顔をする” (shibui kao o suru), which means “to make a bitter face,” indicating displeasure or discomfort in a situation.