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A short-grained, sweet, glutinous rice with a high starch content, used in Japanese cooking.
- ‘Morning breakfast consisted mainly of congee (a soft rice porridge) with mochi (pounded sticky rice cake).’
- ‘Items offered at the altar to deities included traditional Hakka rice cakes, ginger, brown sugar, tea leaves, green onions, mochi and sweet potatoes, representing foods that come from the mountains.’
- ‘It's a good day today - rice, ham and vegetable mix, a hunk of fried chicken complete with skin, and mochi (a chewy substance made by pounding rice for hours) on a stick.’
- ‘Third plate: sweet beans with small mochi balls and sweetened chestnut; and green tea cake filled with whipped cream, along with a long pretzel.’