もち米(ごめ)

もちごめ

noun

glutinous rice, mochi rice

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(ごめ)を蒸(む)す。

To steam glutinous rice.

To make sekihan (red rice) with glutinous rice.

At the end of the year, we buy glutinous rice and prepare for mochi pounding.

Also written 糯米(もちごめ). The rice used for 餅(もち), 赤飯(せきはん), and おこわ; it is steamed rather than boiled.

うるち米(まい) (粳米(うるちまい)): ordinary non-glutinous rice, the rice eaten at everyday meals

餅(もち): rice cake made by pounding steamed もち米(ごめ)
赤飯(せきはん): もち米(ごめ) steamed with red beans, for celebrations
おこわ: steamed glutinous rice dishes
おはぎ: sweet balls of もち米(ごめ) (often mixed with ordinary rice) coated in bean paste

Related Words

general

Added 2026.2.9 0:14 · Revised 2026.10.11 3:21

10500/10664_mochigome