Words — 116 found
のっぺい
能平
1. soup with fried tofu, shiitake mushrooms, carrots, sweet potatoes and daikon flavored with salt or soy sauce and thickened with potato starch
能平 【のっぺ】、濃餅 【のっぺい】、濃餅 【のっぺ】
おやかちん
御焼き餅
1. roasted mochiArchaic, Female term or language
御焼餅 【おやきかちん】
御焼餅: Irregular okurigana usage.
はなもち
花びら餅
1. sweet burdock and miso-bean paste covered with a thin layer of mochi
花弁餅 【はなびらもち】、葩餅 【はなびらもち】
もち
あられ餅
1. roasted mochi pieces (usu. flavoured with soy sauce, or sweetened with sugar, etc.)Food, cooking
霰餅 【あられもち】
みかもちい
三日の餅
1. Heian-period ceremony where a newlywed groom and bride eat a rice-cake on the third night after the wedding ceremonyHistorical term
三日の餠 【みかのもちい】
三日の餠: Out-dated kanji or kanji usage.
もち
わらび餅
1. bracken-starch dumpling; type of dumpling traditionally made using bracken starchFood, cooking
蕨餅 【わらびもち】
みかよもち
三日夜の餅
1. Heian-period ceremony where a newlywed groom and bride eat a rice-cake on the third night after the wedding ceremonyHistorical term, See also 三日の餅
三日夜の餠 【みかよのもち】
三日夜の餠: Out-dated kanji or kanji usage.
1. (blood) clot
1. rice cakes made after the customer has paid for them
しりもち
尻餅
2. mochi used to celebrate a child's first birthday; mochi tied to a baby's back if he starts walking before his first birthday in order to cause him to fall on his backside
尻もち 【しりもち】、尻餠 【しりもち】
尻餠: Rarely-used kanji form.
1. mochi soaked in water (to protect against mold); rice cakes preserved in water