Translations:Chinese herbology/23/ja: Difference between revisions

Latest revision as of 20:28, 28 November 2023

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Message definition (Chinese herbology)

===Five Flavors===
{{anchor|Five Tastes}}
[[File:Wuxing en.svg|thumb|right|200px|The Five Phases, which correspond to the Five Flavors]]
The Five Flavors, sometimes also translated as ''Five Tastes'', are: acrid/pungent ({{lang|zh|辛}}), sweet ({{lang|zh|甘}}), bitter ({{lang|zh|苦}}), sour ({{lang|zh|酸}}), and salty ({{zh|labels=no|t=鹹|s=咸}}). Substances may also have more than one flavor, or none (i.e., a bland ({{lang|zh|淡}}) flavor). Each of the Five Flavors corresponds to one of the [[Traditional Chinese medicine#Zang-fu|zàng organs]], which in turn corresponds to one of the [[Traditional Chinese medicine#Five Phases theory|Five Phases]]: A flavor implies certain properties and presumed therapeutic "actions" of a substance: saltiness "drains downward and softens hard masses"; sweetness is "supplementing, harmonizing, and moistening"; pungent substances are thought to induce sweat and act on [[Traditional Chinese medicine#Qi|qi]] and [[Traditional Chinese medicine#Xue|blood]]; sourness tends to be astringent ({{zh|labels=no|t=澀|s=涩}}) in nature; bitterness "drains [[Traditional Chinese medicine#Six Excesses|heat]], purges the bowels, and eliminates [[Traditional Chinese medicine#Six Excesses|dampness]]".

五味

五味とは、辛味、甘味、苦味、酸味、塩味のことである。また、物質は複数の味を持つこともあれば、何も持たない（すなわち淡白な味）こともある。五味はそれぞれ臓腑のひとつに対応し、臓腑は五相のひとつに対応する：塩味は「下方に排出し、硬い塊を軟らかくする」、甘味は「補い、調和し、潤す」、辛味は「発汗を促し、気血に作用する」、酸味は「収斂(涩; 澀)の性質がある」、苦味は「熱を排出し、腸を浄化し、湿を除去する」と考えられている。

Translations:Chinese herbology/23/ja: Difference between revisions

Latest revision as of 20:28, 28 November 2023

五味

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