The kanji 汁 (shiru/tsuyu/jū) is an N1 level character that refers to various liquids, such as juice, soup, broth, sap, or gravy. You'll often encounter it when talking about drinks and cooking liquids in Japanese. With a stroke count of 5, it is relatively simple in its construction yet is culturally significant in Japanese cuisine.
Etymologically, 汁 is a phono-semantic compound. The left-hand radical, 氵 (sanzui), is a variant of 水 (mizu), meaning "water." This immediately connects the character to liquids. The right-hand component, 十 (jū), meaning "ten," is mainly for its sound. However, some interpretations suggest it might also hint at "gathering" or "fullness," referring to an accumulation of liquid. So, both visually and semantically, 汁 clearly expresses the concept of a liquid substance, often derived or extracted.
While 汁 isn't part of the standard elementary school curriculum (grades 1-6 of Jōyō kanji), its frequent appearance in everyday vocabulary—especially in cooking and food contexts—makes it crucial for advanced learners aiming for JLPT N1 proficiency. Its visual structure is quite straightforward, combining the water radical with a simple phonetic component. This makes its meaning fairly intuitive once you understand its parts.
The radical for 汁 is 氵 (sanzui), the "water" radical. Though not a designated Jōyō grade character (often marked as Grade 0, meaning outside the standard school curriculum), it's frequently encountered at an advanced level, corresponding to JLPT N1.
Readings
On'yomi (音読み) — Chinese-derived readings
The On'yomi (Chinese-derived reading) for 汁 is ジュウ (jū). You'll usually find this reading in compound words, often referring to extracted juices or liquids in a more formal or specific sense, particularly fruit or meat juices. While less common as a standalone word, it's a key component in many food-related terms.
果汁 (kajū) — fruit juice. This is a very common term for any type of fruit juice, from apple juice to orange juice. For instance, you might see 100%果汁 (hyaku pāsento kajū) on a drink carton, meaning "100% fruit juice."
肉汁 (nikujū) — gravy, meat juice. This refers to the flavorful liquid that comes out of meat when cooked, often used in Western-style cooking or described in culinary contexts.
薬汁 (yakujū) — medicinal liquid/juice. This refers to an extract or decoction used for medicinal purposes. While less common in daily conversation, it illustrates the formal usage of ジュウ.
Kun'yomi (訓読み) — Native Japanese readings
The Kun'yomi (native Japanese readings) are much more common for 汁, highlighting its deep integration into everyday Japanese life and cuisine. The two main Kun'yomi are しる (shiru) and つゆ (tsuyu).
しる (shiru): This is the most common reading and broadly refers to "soup," "broth," or "juice" in a general sense, especially for dishes that are typically served with a liquid component. It is a fundamental term in Japanese cooking.
味噌汁 (misoshiru) — miso soup. This is one of Japan's most iconic dishes, a staple at almost every meal.
吸い物 (suimono) — clear soup. A delicate clear broth often served with traditional Japanese meals.
お汁粉 (oshiruko) — sweet red bean soup. A traditional Japanese dessert made from azuki beans.
つゆ (tsuyu): This reading specifically refers to "broth" or "dipping sauce," particularly for noodles like soba or udon, or sometimes for preserved fruit extracts. It refers to a flavorful liquid designed to complement another food item, like noodles.
麺つゆ (mentsuyu) — noodle dipping sauce/broth. Essential for many cold noodle dishes like zaru soba or hiyashi udon.
梅汁 (umetsuyu) — plum juice/extract. This refers to the liquid extracted from plums, often used in making pickled plums (umeboshi) or as a seasoning.
漬け汁 (tsukejiru) — dipping sauce (for pickles, etc.). Although often pronounced as '-jiru' in compounds, it still carries the tsuyu sense of a liquid used for dipping or flavoring.
Common Words & Compounds
The kanji 汁 is found in a wide variety of words, particularly those related to food, beverages, and cooking. Its many uses highlight the importance of liquids in Japanese culinary and daily life. Here are some common examples, categorized for easier understanding:
Culinary Soups & Broths
味噌汁 (misoshiru) — Miso soup. A quintessential Japanese soup made with dashi broth and miso paste.
吸い物 (suimono) — Clear soup. A light and elegant soup, often served at formal meals.
汁物 (shirumono) — Soup dishes, anything with broth. A general term for any dish that involves a significant liquid component.
お汁粉 (oshiruko) — Sweet red bean soup. A popular dessert, especially in winter.
豚汁 (tonjiru) — Pork and vegetable miso soup. A hearty and nutritious soup.
Juices & Extracts
果汁 (kajū) — Fruit juice. A common term for juice derived from fruits, as seen in オレンジ果汁 (orenji kajū, orange juice).
野菜汁 (yasaijū) — Vegetable juice. Juice made from various vegetables, often consumed for health benefits.
肉汁 (nikujū) — Gravy, meat juice. The savory liquid that comes from cooked meat.
梅汁 (umetsuyu) — Plum juice/extract. Liquid obtained from plums, used in cooking or as a beverage.
Cooking Liquids & Sauces
麺つゆ (mentsuyu) — Noodle dipping sauce/broth. A fundamental condiment for cold soba and udon noodles.
煮汁 (nijiru) — Cooking liquid, simmering broth. The liquid in which ingredients are simmered.
鍋汁 (nabejiru) — Hot pot broth. The soup base for communal hot pot (nabe) dishes.
漬け汁 (tsukejiru) — Dipping sauce (for pickles, etc.). Any liquid used for marinating or dipping food.
Example Sentences
朝食に温かい味噌汁を飲みました。
Chōshoku ni atatakai misoshiru o nomimashita.
I drank warm miso soup for breakfast.
料理には、新鮮な野菜の汁が欠かせません。
Ryōri ni wa, shinsen na yasai no shiru ga kakasemasen.
Fresh vegetable broth is essential for cooking.
夏には、冷たい果汁が一番です。
Natsu ni wa, tsumetai kajū ga ichiban desu.
Cold fruit juice is the best in summer.
肉を焼くと、美味しい肉汁が出てきます。
Niku o yaku to, oishii nikujū ga dete kimasu.
When you grill meat, delicious gravy comes out.
この麺には特別な麺つゆがよく合います。
Kono men ni wa tokubetsu na mentsuyu ga yoku aimasu.
This noodle goes very well with a special noodle dipping sauce.
魚の煮物の煮汁は、ご飯にかけても美味しいです。
Sakana no nimono no nijiru wa, gohan ni kaketemo oishii desu.
The cooking liquid from simmered fish is also delicious over rice.
彼は風邪をひいたので、温かい薬汁を飲みました。
Kare wa kaze o hiita node, atatakai yakujū o nomimashita.
He caught a cold, so he drank warm medicinal liquid.
冬には、体が温まる鍋汁が恋しくなります。
Fuyu ni wa, karada ga atatamaru nabejiru ga koishiku narimasu.
In winter, I long for hot pot broth that warms the body.
料理の隠し味に少々の梅汁を入れました。
Ryōri no kakushiaji ni shōshō no umetsuyu o iremashita.
I added a little plum extract as a secret ingredient to the dish.
Memory Tip
To remember the kanji 汁, focus on its components. The left part, 氵 (sanzui), is the "water" radical, immediately indicating its connection to liquids. The right part, 十 (jū), means "ten." You can visualize this as "ten drops of water" or "water multiplied tenfold" to create a larger body of liquid, like a soup or juice. Imagine collecting ten small droplets of water, and when combined, they form a spoonful of delicious soup or a glass of refreshing juice. This combination of "water" and "ten" helps cement the core meaning of liquid, extract, or broth, making it easier to recall its form, readings, and meanings.