sweet potato rice gruel
A simple, home-style rice porridge with diced sweet potatoes. Common in traditional Japanese cuisine.
The sweet potato gruel my grandmother makes is perfect for cold mornings.
historical banquet gruel with yam and ivy broth
Historical term for an elaborate gruel served at large Imperial banquets, made with ivy broth and finely minced Japanese yam. Not a modern dish.
Records say that at grand banquets in the Heian period, a yam gruel called 薯蕷粥 was served.
Generic rice porridge; 芋粥 specifically contains sweet potatoes or yam.
Polite form of 粥, often used for plain rice porridge served to the sick.
Standard kanji spelling.
Kana-mixed spelling, easier to read.
Rare kanji form using 薯蕷 for yam.
Compound of 芋 (imo, 'potato' or 'yam') and 粥 (kayu, 'rice gruel'). The historical sense refers to a specific Heian-period dish.