glutinous millet; sticky millet
A type of millet with a sticky, glutinous texture when cooked; used in traditional Japanese confectionery and porridge.
Glutinous millet is a grain that becomes sticky like glutinous rice.
This sweet is made with glutinous millet.
Kana spelling is standard; the word is usually written in kana.
Kanji form using 糯 (glutinous) and 黍 (millet); rarely used.
Kanji form using 餅 (mochi) and 黍 (millet); rarely used.
Katakana spelling, often used in botanical or culinary contexts.
Compound of もち (glutinous) and きび (millet). The exact historical derivation is uncertain, but the name directly describes its sticky texture.