シロップ

1837-47, Udagawa Yoan's chemistry book 舎密開宗 used 舎利別 for a sugar solution, and Shogakukan links that form to Dutch siroop. Dutch siroop itself goes back through Old French sirop and Medieval Latin sirupus to Arabic šarāb, drink. The Etymologisch Woordenboek records Middle Dutch siroop in 1240 and rosaet siroop in 1287. Shogakukan later records the katakana シロップ in 模範新語通語大辞典 in 1919. The borrowing route starts in Dutch pharmacy and chemistry, then shifts into Meiji and Taisho food vocabulary. Older Japanese had 舎利別 for medicinal or chemical sugar liquid; シロップ becomes easier for menus, cookbooks, cafés, and packaged drinks. Heibonsha says the prewar Japanese Pharmacopoeia listed 単舎利別 for plain sugar syrup. It stands beside ガムシロップ, フルーツシロップ, コーヒーシロップ, and かき氷シロップ; these compounds show reclassification from pharmacy use to everyday food use. Modern Japanese シロップ means a thick sugar liquid, often flavored for shaved ice, drinks, cocktails, or desserts. English syrup covers the same material but is pronounced closer to sirup, while Japanese シロップ reflects the Dutch-looking siroop route and the katakana ending -ppu. A short example is いちごシロップをかける, to add strawberry syrup.