もち米(ごめ)

もちごめ
noun
glutinous rice, mochi rice
foodculture
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.
もち米(ごめ)で赤飯(せきはん)を作(つく)る。
To make sekihan (red rice) with glutinous rice.
年末(ねんまつ)になると、もち米(ごめ)を買(か)って餅(もち)つきの準備(じゅんび)をする。
At the end of the year, we buy glutinous rice and prepare for mochi pounding.

Similar words

  • もち米(ごめ) (糯米(もちごめ)) — glutinous/sticky rice, used for 餅(もち), 赤飯(せきはん), おこわ, etc.
  • うるち米(まい) (粳米(うるちまい)) — ordinary rice, the standard rice eaten daily

Common collocations

  • 餅(もち) (mochi) — pounded rice cakes
  • 赤飯(せきはん) (sekihan) — rice with red beans for celebrations
  • おこわ — steamed glutinous rice dishes
  • おはぎ — rice balls coated in sweet bean paste
  • もち米(ごめ)を蒸(む)す (to steam glutinous rice)
  • もち米(ごめ)を搗(つ)く (to pound glutinous rice into mochi)
general
Added 2026.2.9 0:14 · Revised 2026.9.2 13:01
10500/10664_mochigome