1.
glutinous rice, sticky rice, mochi rice
A variety of short-grain rice that becomes very sticky when cooked. Used to make mochi and other traditional Japanese dishes.
もち米を蒸す。
To steam glutinous rice.
もち米で赤飯を作る。
To make sekihan (red rice) with glutinous rice.
年末になると、もち米を買って餅つきの準備をする。
At the end of the year, we buy glutinous rice and prepare for mochi pounding.
CONTRAST:
- もち米 (糯米) — glutinous/sticky rice, used for 餅, 赤飯, おこわ, etc.
- うるち米 (粳米) — ordinary rice, the standard rice eaten daily
COMMON USES:
- 餅 (mochi) — pounded rice cakes
- 赤飯 (sekihan) — rice with red beans for celebrations
- おこわ — steamed glutinous rice dishes
- おはぎ — rice balls coated in sweet bean paste
COMMON COLLOCATIONS:
- もち米を蒸す (to steam glutinous rice)
- もち米を搗く (to pound glutinous rice into mochi)