noun:

• mid-season crops; mid-season rice; mid-season vegetables
• metacarpus ［中手］ - Anatomy term

noun:

• chrysanthemum sake; rice wine infused with chrysanthemum, served on the Chrysanthemum Festival (September 9th, 9/9) - Food term ➜ 重陽
• strong mirin, typical of Kaga and Higo provinces - Food term ➜ 味醂【みりん】

expression:

• like chalk and cheese (superficially similar, but completely different) (the moon and a turtle shell are both round, but they are otherwise completely different); like day and night; like the difference between heaven and hell

noun:

• spices; condiments; seasoning
• adjuvant (in Chinese medicine); addition of an adjuvant - Medicine term
• meat, fish, vegetables, etc. added to rice or udon (e.g to make gomoku meshi) - Kansai dialect ➜ 五目飯

noun:

• Edo miso; type of miso produced in the Tokyo area since the Edo period (usu. low-salt and made with rice koji) ➜ 味噌

noun:

• land-tax rate during the Edo period (the government took 60 percent of the year's rice crop and the farmers kept 40 percent) - four character idiom

ichidan verb / transitive:

• to look back on (the past); to reflect on; to reminisce about ➜ 省みる【かえりみる】
• to look behind (at); to turn round (and look); to look over one's shoulder
• to consider; to concern oneself about; to take notice of; to pay attention to; to take into consideration - usu. in the negative

noun:

• using one's chopsticks to jump from side dish to side dish without pausing to eat rice in between (a breach of etiquette) ➜ 渡り箸

noun:

• using one's chopsticks to jump from side dish to side dish without pausing to eat rice in between (a breach of etiquette) ➜ 移り箸

yodan ~く verb (archaic):

• to lean (esp. of a ripe ear of rice); to incline; to slant; to tilt - archaism
• to behave oddly; to attire oneself strangely - archaism
• to perform kabuki - archaism ➜ 歌舞伎【かぶき】

noun:

• Way of the Five Pecks of Rice (ancient Chinese Daoist movement later known as The Way of the Celestial Masters) ➜ 天師道

noun:

• Way of the Celestial Masters (ancient Chinese Daoist movement orig. known as The Way of the Five Pecks of Rice) ➜ 五斗米道

noun:

• robe worn by military officials with a round collar, unstitched open sides, and no wrapped fabric along the bottom ➜ 闕腋の袍
• small opening in the side of traditional Japanese clothing (where the sleeve meets the bodice, below the armpit); clothing with such an opening (usu. worn by women or children) ➜ 八つ口

expression / godan ~つ verb:

• to do something stupid; to do something pointless; to hit a muddy rice field with a stick [literal] - obscure term - idiom

noun / suffix noun:

• lattice - Mathematics term

noun / suffix noun / counter:

• counter for large bundles (e.g. 10 sheafs of rice, 200 sheets of calligraphy paper, 20 whistling arrows, 100 fish)
• handbreadth (unit for measuring the length of arrows)

noun:

• small dining table (usu. for a single person); serving tray (with legs)
• meal; food; serving ➜ 御膳

counter:

• counter for bowlfuls of rice; counter for pairs of chopsticks

godan ~る verb / transitive:

• to clasp; to grasp; to grip; to clutch
• to make (nigirizushi, rice ball, etc.); to form; to press into shape; to mold; to mould
• to seize (power, etc.); to take hold of

noun:

• various medicines; medical treatment
• supper in a Zen temple; rice porridge served for supper in a Zen temple

noun:

• mixture of ingredients (originally five)
• mixture of minced vegetables, fish, and meat, mixed in a starch (rice, noodles) - abbreviation ➜ 五目飯【ごもくめし】・五目鮨【ごもくずし】・五目そば【ごもくそば】
• gomoku (game); five in a row; go-bang - abbreviation ➜ 五目並べ

noun:

• sake bottle; tall and slender bottle with a narrow mouth made from ceramic, metal or glass that can be used for sake, shoyu or rice vinegar
• turtleneck (sweater)
• someone who cannot swim

noun:

• salt pan (used for boiling seawater to make salt)
• cooking a fish inside a salt crust - abbreviation ➜ 塩釜焼き
• candy made with a wrapping of sweetened rice flour (looking like a salt crust)

ichidan verb / transitive:

• to be used to; to get accustomed to; to be in the habit of doing
• to train; to discipline; to teach manners ➜ 躾ける
• to tack (in needlework); to baste
• to plant (esp. rice seedlings)

noun:

• shrine ritual held with the first two months of the year to forecast (or pray for) a successful harvest
• seasonal planting of rice on a field affiliated with a shrine

noun:

• Harvest festival held on the night of the tenth day of the tenth month (to send the rice paddy gods back to the mountains after harvest)

noun:

• soup with rice bran pickled or salted vegetables (e.g. carrots, daikon or potatoes) and fish (e.g. salmon, gadid or Arabesque greenling) boiled in a salty broth (sake lees is sometimes added) (Hokkaido local specialty dish) ➜ 糠漬け【ぬかづけ】