Translation guide
In Japanese cuisine, 'steamed mochi' refers to mochi that has been cooked by steaming rather than other methods. The most common term is 蒸し餅 (mushi mochi), but depending on context, other expressions like 蒸した餅 or specific dish names may be used.
蒸し餅
steamed mochi (general)
The learner wants to refer to mochi that has been steamed, as a general concept or ingredient.
The standard term for steamed mochi. Can refer to the plain steamed rice cake or dishes made with it.
蒸し餅はもち米を蒸して作ります。
Steamed mochi is made by steaming glutinous rice.
Literally 'steamed mochi', used when describing the cooking method explicitly.
蒸した餅は柔らかくて美味しい。
Steamed mochi is soft and delicious.
The learner wants to refer to a particular type of steamed mochi dish, often with toppings or fillings.
A type of steamed mochi ball coated with sweet red bean paste or kinako (soybean flour). Often eaten during higan (equinoctial week).
お彼岸にはおはぎを作ります。
We make ohagi during the equinoctial week.
Similar to ohagi, but the name changes depending on the season. Botamochi is often associated with spring.
Steamed dango (dumplings), often made from rice flour and sometimes filled with sweet bean paste.
蒸し団子はお茶請けにぴったりです。
Steamed dango are perfect with tea.
Steamed mochi filled with sweet bean paste and wrapped in an oak leaf, traditionally eaten on Children's Day (May 5).
Mochi is made from glutinous rice pounded into a paste, while dango is made from rice flour. Steamed mochi can refer to either depending on the dish.
春はぼたもち、秋はおはぎと呼びます。
In spring it's called botamochi, in autumn ohagi.
端午の節句には柏餅を食べます。
We eat kashiwa mochi on Children's Day.