starchy liquid from cooking rice
Culinary term for the thick, starchy water that forms when rice is boiled; often used in traditional cooking.
Use the starchy rice water to thicken the dish.
Oneba is the viscous liquid that comes out during rice cooking.
Rare kanji spelling; 御 is honorific prefix, 粘 means 'sticky'.
Rare kanji spelling; お is honorific prefix, 粘 means 'sticky'.
From honorific prefix お (o) + 粘 (neba, 'stickiness'), referring to the sticky liquid from rice.