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.
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.