1.
harsh bitterness; astringency; acrid taste
An unpleasant bitter or sharp taste, often associated with raw vegetables like bamboo shoots, spinach, or eggplant. Removed by blanching, soaking, or other preparation.
The noun form of the adjective えぐい (acrid, harsh). Refers to a specific unpleasant taste caused by oxalic acid, alkaloids, or similar compounds in raw plant matter.
Common collocations
- えぐみが強い: to have strong astringency
- えぐみを抜く: to remove the astringency (by soaking, blanching, etc.)
- えぐみが気になる: the astringency is noticeable/bothersome
- えぐみのある野菜: vegetables with astringency
Similar words
- 苦み: bitterness — broader; includes pleasant bitterness like in coffee
- 渋み: astringent flavor — the pucker-inducing taste of strong tea, persimmons
- アク: scum, harshness — overlaps with えぐみ; refers to both the foam from boiling and the underlying harsh taste
Related Words
Compare:
渋み (astringent flavor)