おこわ
おこわ
noun
steamed glutinous rice; sekihan and similar sticky rice dishes
1.
steamed glutinous rice; sticky rice dish
A dish made by steaming glutinous rice (もち米), often mixed with ingredients like red beans, chestnuts, mountain vegetables, or other seasonal items. Includes sekihan and various regional varieties.
栗おこわを作った。
I made chestnut sticky rice.
おこわは普通の白米よりもちもちしている。
Okowa has a chewier texture than regular white rice.
お祝いの席では赤飯のおこわが出されることが多い。
At celebrations, sekihan-style sticky rice is often served.
Refers to steamed 餅米 (glutinous rice) dishes. The word comes from the honorific お + 強 (hard/firm), referring to the firmer texture of steamed glutinous rice compared to regular boiled rice. Can also be written in kanji as 御強.
COMMON VARIETIES:
- 赤飯: red bean sticky rice — the most common type, served at celebrations
- 栗おこわ: chestnut sticky rice — an autumn specialty
- 山菜おこわ: mountain vegetable sticky rice
- 五目おこわ: mixed ingredient sticky rice
SIMILAR WORDS:
- 赤飯: red rice — specifically red-bean glutinous rice for celebrations; a type of おこわ
- 炊き込みご飯: seasoned rice — cooked with regular rice and ingredients, not glutinous rice
- 餅: rice cake — made from pounded glutinous rice, a different preparation
CULTURAL NOTE:
おこわ is associated with special occasions and seasonal events. 赤飯 in particular is served at celebrations like birthdays, weddings, and other milestones.