こがやっ

Japanese

Alternative forms

• こがやき (kogayaki)

Etymology

The third syllable is certainly derived from 焼き (yaki, the 連用形 (ren'yōkei, “stem or continuative”) form of 焼く (to grill, to cook)).

The first two syllables are seemingly connected to Proto-Ryukyuan *koga (“egg”). Alternatively, it could be derived from a stem related to 焦げる (kogeru, “to be scorched”) and 焦がす (kogasu, “to scorch”), but this is problematic, as any ingredient can be scorched while cooking. (Can this⁽⁺⁾ etymology be sourced?)

Pronunciation

• (Kagoshima) IPA^(key): /kòɡàjáʔꜜ/ (tone class B)

Noun

こがやっ • (kogaya') 

1. (dialect, Kagoshima) a 蒲鉾 (kamaboko, “boiled fish paste”) mixed with eggs, local sake, and caught meat of fish

   正月(しょうがつ)のごちそうはカマボコやこがやきがつきものでした。

   Shōgatsu no gochisō wa kamaboko ya kogayaki ga tsukimono deshita.

   Our essential treats on this New Year were foods like kamaboko and kogayaki.

References

• Entry for こがやき（こがやっ） in 鹿児島弁ネット辞典 (Kagoshima Dialect Net Dictionary) (in Japanese)