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.
風邪のときはお粥を食べる。
When I have a cold, I eat rice porridge.
梅干しを入れたお粥がおいしい。
Rice porridge with pickled plum is delicious.
七草粥を食べて無病息災を願う。
We eat seven-herb porridge and pray for good health.
Usually used with the polite prefix お as お粥. Also read as かい in some compounds.
VARIETIES:
- 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.