1.
rice porridge, congee, okayu
A soft, soupy dish made by cooking rice in a large amount of water until it becomes very soft. Commonly eaten when sick or for gentle nourishment.
Usually used with the polite prefix お as お粥. In compounds it becomes がゆ: 七草粥, 卵粥.
Types
- お粥: plain rice porridge
- 七草粥: seven-herb porridge (eaten January 7)
- 茶粥: tea porridge (Nara/Wakayama specialty)
- 卵粥: egg porridge
Culture: Eating 七草粥 on January 7th (人日の節句) is a long-standing Japanese tradition. The seven spring herbs are believed to promote good health and give the stomach a rest after the rich New Year's food.
Nuance: お粥 is strongly associated with being ill in Japan. Offering to make someone お粥 is a caring gesture, similar to making chicken soup in Western cultures.
Related Words
Related:
雑炊 (rice porridge)