steamed mochi rice with toppings
A traditional Japanese dish of glutinous rice steamed with fish or other ingredients on top. Often associated with regional cuisine.
The local dish iimushi is made by steaming glutinous rice and fish together.
Standard kanji spelling for this traditional dish.
Abbreviated spelling; less common but still used.
Compound of 飯 (ii, 'cooked rice', archaic reading) + 蒸し (mushi, 'steaming'). The exact historical origin is uncertain, but the name directly describes the cooking method.