1. Cooked sticky rice pounded into a paste, formed into balls or cakes, and used to make sweets and savory dishes in Japanese cuisine.
2. A cake formed from such paste.
3. The variety of short-grain rice, having a sticky, glutinous consistency when cooked, used to make mochi. Also called mochi rice.
[Japanese, from Old Japanese.]
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Indo-European & Semitic Roots Appendices
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