餅

persimmon-filled mochi

steamed mochi; manjū; bread

cake made from pounded horse chestnuts and mochi rice

Food, cooking

mochi filled with red bean paste and topped with green soy flour

(blood) clot

rice-cake sweet sandwiched between two camellia leaves

Food, cooking

rice-flour dumplings mixed with mugwort

mochi freeze-dried in the winter air

Food, cooking

rice gruel with mochi

Food, cooking

azuki bean gruel eaten around the 15th day of the first month

small mochi placed on top of a big mochi

two things heaped together

anko-coated mochi (from Ise, Mie pref.)

mochi made in winter

Food, cooking

fried mochi covered in soy sauce and wrapped in nori

Food, cooking

roasted mochi pieces (usu. flavoured with soy sauce, or sweetened with sugar, etc.)

red and white oval rice cakes

steamed mochi

mochi offered when drawing the first water of the year

mochi containing red bean paste

Food, cooking

turnip cake (dim sum dish); radish cake

Food, cooking

pastry made of dough pulled into various shapes and fried

soup with fried tofu, shiitake mushrooms, carrots, sweet potatoes and daikon flavored with salt or soy sauce and thickened with potato starch

Food, cooking

lotus root-starch dumpling

Food, cooking

mame mochi; rice cake pounded with steamed black soybeans

Food, cooking

cakes made from glutinous rice and potato starch